These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

210 related items for PubMed ID: 29050664

  • 21. Process control of lightly salted wild and farmed Atlantic cod (Gadus morhua) by brine injection, brining, and freezing--a low field NMR study.
    Gudjonsdottir M, Gunnlaugsson VN, Finnbogadottir GA, Sveinsdottir K, Magnusson H, Arason S, Rustad T.
    J Food Sci; 2010 Oct; 75(8):E527-36. PubMed ID: 21535492
    [Abstract] [Full Text] [Related]

  • 22.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 23.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 24. Innovations in food preservation in pastoral zones.
    Jans C, Mulwa Kaindi DW, Meile L.
    Rev Sci Tech; 2016 Nov; 35(2):597-610. PubMed ID: 27917968
    [Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
    McFeeters RF, Pérez-Díaz I.
    J Food Sci; 2010 Apr; 75(3):C291-6. PubMed ID: 20492282
    [Abstract] [Full Text] [Related]

  • 27. Antimicrobial properties of salt (NaCl) used for the preservation of natural casings.
    Wijnker JJ, Koop G, Lipman LJ.
    Food Microbiol; 2006 Oct; 23(7):657-62. PubMed ID: 16943065
    [Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29. Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.
    Li L, Valenzuela-Martinez C, Redondo M, Juneja VK, Burson DE, Thippareddi H.
    J Food Sci; 2012 Nov; 77(11):M598-603. PubMed ID: 23163907
    [Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32. Sodium reduction in foods: Challenges and strategies for technical solutions.
    Lorén N, Niimi J, Höglund E, Albin R, Rytter E, Bjerre K, Nielsen T.
    J Food Sci; 2023 Mar; 88(3):885-900. PubMed ID: 36658676
    [Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35. Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review.
    Vidal VAS, Lorenzo JM, Munekata PES, Pollonio MAR.
    Crit Rev Food Sci Nutr; 2021 Mar; 61(13):2194-2206. PubMed ID: 32496819
    [Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38. Influence of salt content and processing time on sensory characteristics of cooked "lacón".
    Purriños L, Bermúdez R, Temperán S, Franco D, Carballo J, Lorenzo JM.
    Meat Sci; 2011 Apr; 87(4):436-42. PubMed ID: 21168978
    [Abstract] [Full Text] [Related]

  • 39.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 11.