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PUBMED FOR HANDHELDS

Journal Abstract Search

284 related items for PubMed ID: 22326064

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  • 2. Effects of using plum puree on some properties of low fat beef patties.
    Yildiz-Turp G, Serdaroglu M.
    Meat Sci; 2010 Dec; 86(4):896-900. PubMed ID: 20732751
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  • 3. Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition.
    Realini CE, Guàrdia MD, Díaz I, García-Regueiro JA, Arnau J.
    Meat Sci; 2015 Jan; 99():18-24. PubMed ID: 25280358
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  • 9. Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beef.
    Prasetyo M, Chia M, Hughey C, Were LM.
    J Food Sci; 2008 Jan; 73(1):T1-6. PubMed ID: 18211377
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  • 16. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
    Nuñez de Gonzalez MT, Boleman RM, Miller RK, Keeton JT, Rhee KS.
    J Food Sci; 2008 Jun; 73(5):H63-71. PubMed ID: 18576997
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  • 18. Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.
    Kim HW, Choi YS, Choi JH, Kim HY, Hwang KE, Song DH, Lee SY, Lee MA, Kim CJ.
    Meat Sci; 2013 Nov; 95(3):641-6. PubMed ID: 23811104
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  • 19. Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability.
    Allen K, Cornforth D.
    Meat Sci; 2010 Aug; 85(4):613-9. PubMed ID: 20416831
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  • 20. Electrostatic spraying of antioxidants on the oxidative quality of ground beef.
    Nam KC, Seo KS, Jo C, Ahn DU.
    J Anim Sci; 2011 Mar; 89(3):826-32. PubMed ID: 21097682
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