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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

149 related items for PubMed ID: 24960638

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  • 45. Porcine plasma as polyphosphate and caseinate replacer in frankfurters.
    Hurtado S, Saguer E, Toldrà M, Parés D, Carretero C.
    Meat Sci; 2012 Mar; 90(3):624-8. PubMed ID: 22070910
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  • 53. Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.
    Harkouss R, Astruc T, Lebert A, Gatellier P, Loison O, Safa H, Portanguen S, Parafita E, Mirade PS.
    Food Chem; 2015 Jan 01; 166():522-530. PubMed ID: 25053089
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  • 54. Revealing covariance structures in fourier transform infrared and Raman microspectroscopy spectra: a study on pork muscle fiber tissue subjected to different processing parameters.
    Böcker U, Ofstad R, Wu Z, Bertram HC, Sockalingum GD, Manfait M, Egelandsdal B, Kohler A.
    Appl Spectrosc; 2007 Oct 01; 61(10):1032-9. PubMed ID: 17958951
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  • 55. Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters.
    Lim YB, Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Jang SJ, Lee CH, He FY, Choi YS, Kim CJ.
    Korean J Food Sci Anim Resour; 2015 Oct 01; 35(6):783-92. PubMed ID: 26877638
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  • 58. Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage.
    Petrášová M, Král M, Pospiech M, Halamová P, Tremlová B, Walczycka M.
    J Sci Food Agric; 2019 Mar 15; 99(4):1888-1897. PubMed ID: 30264466
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  • 60. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages.
    Yang H, Han M, Bai Y, Han Y, Xu X, Zhou G.
    Meat Sci; 2015 Apr 15; 102():69-78. PubMed ID: 25553411
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