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Journal Abstract Search

203 related items for PubMed ID: 3558282

  • 1. Chemical analysis of meat products.
    Ellis RL.
    J Assoc Off Anal Chem; 1987; 70(1):77-80. PubMed ID: 3558282
    [Abstract] [Full Text] [Related]

  • 2. Semiquantitative enzyme-linked immunosorbent assay of soy protein in meat products: summary of collaborative study.
    McNeal JE.
    J Assoc Off Anal Chem; 1988; 71(2):443. PubMed ID: 3384797
    [No Abstract] [Full Text] [Related]

  • 3. Improved enzyme-linked immunosorbent assay for determination of soy protein in meat products.
    Rittenburg JH, Adams A, Palmer J, Allen JC.
    J Assoc Off Anal Chem; 1987; 70(3):582-7. PubMed ID: 3610975
    [Abstract] [Full Text] [Related]

  • 4. Determination of nitrogen and protein content of meat and meat products.
    Benedict RC.
    J Assoc Off Anal Chem; 1987; 70(1):69-74. PubMed ID: 3558279
    [Abstract] [Full Text] [Related]

  • 5. [Biological criteria for the rational use of new protein sources in meat products].
    Safronova AM, Shaternikov VA, Vysotskiĭ VG, Cholakova A, Nesterov N.
    Vopr Pitan; 1983; (4):38-44. PubMed ID: 6414182
    [Abstract] [Full Text] [Related]

  • 6. [Biological value of new kinds of sausage products].
    Grigorashvili GZ.
    Vopr Pitan; 1987; (5):64-8. PubMed ID: 3439075
    [Abstract] [Full Text] [Related]

  • 7. Marine fish as source of protein supplement in meat.
    Rasekh JG.
    J Assoc Off Anal Chem; 1987; 70(1):91-5. PubMed ID: 3558285
    [Abstract] [Full Text] [Related]

  • 8. [Determination of the maximum feasible proportion in the substitution of meat substances by protein isolates in combined meat products].
    Safronova AM.
    Vopr Pitan; 1983; (6):33-7. PubMed ID: 6687162
    [Abstract] [Full Text] [Related]

  • 9. Simple and inexpensive method for the reliable determination of additions of soybean proteins in heat-processed meat products: an alternative to the AOAC official method.
    Castro-Rubio F, García MC, Rodríguez R, Marina ML.
    J Agric Food Chem; 2005 Jan 26; 53(2):220-6. PubMed ID: 15656653
    [Abstract] [Full Text] [Related]

  • 10. [N-nitrosamine content in sausage products manufactured using protein preparations].
    Zhukova GF, Bershova TM, Kornienko AV, Taranovich GA.
    Vopr Pitan; 1983 Jan 26; (4):66-8. PubMed ID: 6684832
    [Abstract] [Full Text] [Related]

  • 11. [Characteristics of the nitrous substances in the meat of sharks and rays as a protein food raw material].
    Kizevetter IV, Nasedkina EA.
    Vopr Pitan; 1975 Jan 26; (1):36-40. PubMed ID: 1210184
    [Abstract] [Full Text] [Related]

  • 12. Determination of soy in meat.
    Berkowitz DB, Webert DW.
    J Assoc Off Anal Chem; 1987 Jan 26; 70(1):85-90. PubMed ID: 3558284
    [Abstract] [Full Text] [Related]

  • 13. 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 26; 65(3):696-700. PubMed ID: 7096252
    [Abstract] [Full Text] [Related]

  • 14. [Biological value of proteins in combined meat paste products].
    Goncharova MV, Baturin AK, Efimov AV, Mikhaĭlov NA.
    Vopr Pitan; 1986 May 26; (5):18-21. PubMed ID: 3798846
    [Abstract] [Full Text] [Related]

  • 15. Alternative approaches to the manufacture of plant protein products from grain legumes.
    Braudo EE, Danilenko AN, Dianova VT, Krokha NG.
    Nahrung; 2001 Oct 26; 45(6):405-7. PubMed ID: 11712243
    [Abstract] [Full Text] [Related]

  • 16. [Analytical problems posed by nitrates and nitrites in food additives used in pork, curing and canned meat].
    Berger JA, Durand P, Frouin A, Courtet AM, Petit J.
    Ann Nutr Aliment; 1980 Oct 26; 34(5-6):883-92. PubMed ID: 7258920
    [No Abstract] [Full Text] [Related]

  • 17. [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 Oct 26; 71(4):401-7. PubMed ID: 9490194
    [Abstract] [Full Text] [Related]

  • 18.
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    [No Abstract] [Full Text] [Related]

  • 19. [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 Oct 26; (5):23-6. PubMed ID: 4082515
    [Abstract] [Full Text] [Related]

  • 20. The application and limitation of immunochemical analyses in the estimation of soya protein in meat products.
    Llewellyn JW, Sawyer R.
    Ann Nutr Aliment; 1977 Oct 26; 31(2):157-9. PubMed ID: 410342
    [No Abstract] [Full Text] [Related]

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