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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

88 related items for PubMed ID: 2508322

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  • 3. [Biological value of new kinds of sausage products].
    Grigorashvili GZ.
    Vopr Pitan; 1987; (5):64-8. PubMed ID: 3439075
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  • 4. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
    Herrero AM, Carmona P, López-López I, Jiménez-Colmenero F.
    J Agric Food Chem; 2008 Aug 27; 56(16):7119-24. PubMed ID: 18642923
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  • 5. [Biological value of the proteins of a sausage product incorporating a combined protein preparation based on slaughterhouse blood].
    Mdinaradze TD, Safronova AM, Sotnikova VV.
    Vopr Pitan; 1985 Aug 27; (5):23-6. PubMed ID: 4082515
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  • 8. [The protein content of meat homogenates].
    Giovannini M, Riva E, Daroda C, Romeo A.
    Minerva Pediatr; 1979 Mar 31; 31(6):477-81. PubMed ID: 582460
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  • 9. Nutritional improvement of Lobia (Phaseolus vulgaris) by supplementation with poultry, mutton and beef meat.
    Bhatty N, Gilani AH, Nagra SA.
    Int J Food Sci Nutr; 2001 Nov 31; 52(6):521-6. PubMed ID: 11570019
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  • 11. [Loss of nutritional value of proteins in meat products caused by thermal processing].
    Dvorák Z.
    Nahrung; 1975 Nov 31; 19(9-10):989-95. PubMed ID: 1241603
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  • 14. [Biological value of infant food products].
    Petrovskiĭ KS, Gorshkov AI, Khovaeva LA, Kas'ianov VF, Kuznetsov VD.
    Gig Sanit; 1980 Mar 31; (3):40-2. PubMed ID: 7364237
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  • 17. [Biological evaluation of new types of sausages].
    Shaĭkhova GI.
    Vopr Pitan; 1983 Mar 31; (6):37-41. PubMed ID: 6678072
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  • 18. Determination of nitrogen and protein content of meat and meat products.
    Benedict RC.
    J Assoc Off Anal Chem; 1987 Mar 31; 70(1):69-74. PubMed ID: 3558279
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