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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

84 related items for PubMed ID: 22063329

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  • 24. Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate.
    Pfau W, Rosenvold K, Young JF.
    Food Chem Toxicol; 2006 Dec; 44(12):2086-91. PubMed ID: 16973250
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  • 25. Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia.
    Bryhni EA, Byrne DV, Rødbotten M, Møller S, Claudi-Magnussen C, Karlsson A, Agerhem H, Johansson M, Martens M.
    Meat Sci; 2003 Oct; 65(2):737-48. PubMed ID: 22063435
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  • 27. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M, Skandamis PN, Drosinos EH.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):1-12. PubMed ID: 18602180
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  • 28. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.
    Wu Z, Bertram HC, Böcker U, Ofstad R, Kohler A.
    J Agric Food Chem; 2007 May 16; 55(10):3990-7. PubMed ID: 17451251
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  • 30. Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time.
    Gou P, Morales R, Serra X, Guàrdia MD, Arnau J.
    Meat Sci; 2008 Dec 16; 80(4):1333-9. PubMed ID: 22063876
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  • 33. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
    Liao GZ, Wang GY, Xu XL, Zhou GH.
    Meat Sci; 2010 May 16; 85(1):149-54. PubMed ID: 20374878
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  • 34. The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system.
    Horsted K, Allesen-Holm BH, Hermansen JE.
    Br Poult Sci; 2010 Aug 16; 51(4):515-24. PubMed ID: 20924846
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  • 35. Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food.
    Jogsten IE, Perelló G, Llebaria X, Bigas E, Martí-Cid R, Kärrman A, Domingo JL.
    Food Chem Toxicol; 2009 Jul 16; 47(7):1577-83. PubMed ID: 19362113
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  • 38. Effects of dry-ageing on pork quality characteristics in different genotypes.
    Juárez M, Caine WR, Dugan ME, Hidiroglou N, Larsen IL, Uttaro B, Aalhus JL.
    Meat Sci; 2011 May 16; 88(1):117-21. PubMed ID: 21195561
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