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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

189 related items for PubMed ID: 27917847

  • 21.
    ; . PubMed ID:
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  • 22. [Nutritional quality and acceptability of a product formulated with mechanically deboned poultry meat, plasma and bovine red cell].
    Benítez B, Archile A, Rangel L, Bracho M, Hernández M, Márquez E.
    Arch Latinoam Nutr; 2002 Sep; 52(3):307-12. PubMed ID: 12448347
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  • 25. [Choline content in poultry products and rabbit meat].
    Gavrikova IP, Khlebovaia VV.
    Vopr Pitan; 1980 Sep; (2):69-70. PubMed ID: 7368677
    [No Abstract] [Full Text] [Related]

  • 26. The contents of nitrates (III) and (V), added polyphosphates and total levels of phosphorus, calcium, magnesium, iron and zinc in some cured meat products.
    Skrajnowska D, Pokorska-Lis G, Oledzka R.
    Rocz Panstw Zakl Hig; 2004 Sep; 55(4):287-95. PubMed ID: 19097578
    [Abstract] [Full Text] [Related]

  • 27. A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids.
    Kouba M, Mourot J.
    Biochimie; 2011 Jan; 93(1):13-7. PubMed ID: 20188790
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  • 30. Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 months.
    Franco D, Lorenzo JM.
    Meat Sci; 2014 Jan; 96(1):327-34. PubMed ID: 23933631
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  • 31. Production of docosahexaenoic acid (DHA) enriched bacon.
    Meadus WJ, Duff P, Uttaro B, Aalhus JL, Rolland DC, Gibson LL, Dugan ME.
    J Agric Food Chem; 2010 Jan 13; 58(1):465-72. PubMed ID: 19924860
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  • 33. Proximate composition, amino acid and fatty acid profiles of marine snail Rapana venosa meat, visceral mass and operculum.
    Luo F, Xing R, Wang X, Peng Q, Li P.
    J Sci Food Agric; 2017 Dec 13; 97(15):5361-5368. PubMed ID: 28497479
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  • 34. Evaluation of standardized ileal digestible valine:lysine, total lysine:crude protein, and replacing fish meal, meat and bone meal, and poultry byproduct meal with crystalline amino acids on growth performance of nursery pigs from seven to twelve kilograms.
    Nemechek JE, Tokach MD, Dritz SS, Goodband RD, DeRouchey JM.
    J Anim Sci; 2014 Apr 13; 92(4):1548-61. PubMed ID: 24663184
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  • 35.
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  • 36. [Increase of nutritive value of poultry egg by of vitamin fortification of laid-hens diets].
    Kodentsova VM, Vrzhesinskaia OA, Bekenova NA, Kodentsova OV.
    Vopr Pitan; 2005 Apr 13; 74(5):17-22. PubMed ID: 16313131
    [Abstract] [Full Text] [Related]

  • 37. [Lipid composition of eggs from hens fed with marine protein and fat products].
    García C, Albala C.
    Arch Latinoam Nutr; 1998 Mar 13; 48(1):71-6. PubMed ID: 9754411
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  • 38. Development of Intrinsically Labeled Eggs and Poultry Meat for Use in Human Metabolic Research.
    van Vliet S, Beals JW, Parel JT, Hanna CD, Utterback PL, Dilger AC, Ulanov AV, Li Z, Paluska SA, Moore DR, Parsons CM, Burd NA.
    J Nutr; 2016 Jul 13; 146(7):1428-33. PubMed ID: 27281809
    [Abstract] [Full Text] [Related]

  • 39. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study.
    Bostian ML, Fish DL, Webb NB, Arey JJ.
    J Assoc Off Anal Chem; 1985 Jul 13; 68(5):876-80. PubMed ID: 4055632
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  • 40. Rare Earth Element Labeling as a Tool for Assuring the Origin of Eggs and Poultry Products.
    Bandoniene D, Walkner C, Zettl D, Meisel T.
    J Agric Food Chem; 2018 Nov 07; 66(44):11729-11738. PubMed ID: 30350983
    [Abstract] [Full Text] [Related]

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