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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

200 related items for PubMed ID: 2808240

  • 1. Homogeneity of meats prepared for analysis with a commercial food processor: collaborative study.
    Beebe RM, Lay E, Eisenberg S.
    J Assoc Off Anal Chem; 1989; 72(5):777-83. PubMed ID: 2808240
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  • 2. Comparative analysis of meat samples prepared with food chopper and bowl cutter.
    Pettinati JD, Ackerman SA, Jenkins RK, Happich ML, Phillips JG.
    J Assoc Off Anal Chem; 1983 May; 66(3):759-65. PubMed ID: 6863196
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  • 3. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC, Arneth W, Noack W, Pfeiffer G.
    J Assoc Off Anal Chem; 1982 May; 65(3):696-700. PubMed ID: 7096252
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  • 5. 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 May; 68(5):876-80. PubMed ID: 4055632
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  • 6. Determination of total fat in meat and meat products by a rapid, dry column method.
    Maxwell RJ, Marmer WN, Zubillaga MP, Dalickas GA.
    J Assoc Off Anal Chem; 1980 May; 63(3):600-3. PubMed ID: 7430045
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  • 8. Diagnostic data evaluation. Part III. Collaborative study evaluation: standard deviation considered to be a constant.
    Malanoski AJ.
    J Assoc Off Anal Chem; 1990 May; 73(3):411-4. PubMed ID: 2376544
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  • 9. Effect of residual ascorbate on determination of nitrite in commercial cured meat products.
    Fox JB, Doerr RC, Gates R.
    J Assoc Off Anal Chem; 1984 May; 67(4):692-7. PubMed ID: 6469897
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  • 10. XIII. Sausages and luncheon meats. Comprehensive evaluation of fatty acids in foods.
    Anderson BA.
    J Am Diet Assoc; 1978 Jan; 72(1):48-52. PubMed ID: 563888
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  • 11. Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis: collaborative study.
    Leffler TP, Moser CR, McManus BJ, Urh JJ, Keeton JT, Claflin A.
    J AOAC Int; 2008 Jan; 91(4):802-10. PubMed ID: 18727540
    [Abstract] [Full Text] [Related]

  • 12. [Presence of sulfites in minced meat and meat products prepared in industries of the Valencia Community].
    Zubeldia Lauzurica L, Gomar Fayos J.
    Rev Esp Salud Publica; 1997 Jan; 71(4):401-7. PubMed ID: 9490194
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  • 13. Levels of polychlorinated biphenyls (PCBs) in meat and meat products from the state of Rio Grande do Sul, Brazil.
    Costabeber I, Dos Santos JS, Xavier AA, Weber J, Leães FL, Junior SB, Emanuelli T.
    Food Chem Toxicol; 2006 Jan; 44(1):1-7. PubMed ID: 16216403
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  • 17. Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology.
    Velioğlu HM, Velioğlu SD, Boyaci IH, Yilmaz I, Kurultay S.
    Meat Sci; 2010 Mar; 84(3):477-83. PubMed ID: 20374813
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  • 19. Rapid methods for determination of meat composition.
    McNeal JE.
    J Assoc Off Anal Chem; 1987 Mar; 70(1):95-9. PubMed ID: 3558286
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  • 20. Comparison of automated method and improved AOAC Kjeldahl method for determination of protein in meat and meat products.
    McGill DL.
    J Assoc Off Anal Chem; 1981 Jan; 64(1):29-31. PubMed ID: 7204306
    [Abstract] [Full Text] [Related]

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