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

113 related items for PubMed ID: 3630049

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. [Effect of cooking on vitamins in poultry and rabbit meat].
    Stepanova EN, Grigor'eva MP, Orlova NV, Smirnova EV, Fomina LV.
    Vopr Pitan; 1982; (3):54-8. PubMed ID: 7113103
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. [Effect of culinary treatment on residual quantities of streptomycin and oxytetracycline in meat and chicken by-products].
    Shakarian GA, Akopian ZM, Sevian TK.
    Vopr Pitan; 1976; (1):59-60. PubMed ID: 987647
    [Abstract] [Full Text] [Related]

  • 6. The effect of cooking on veterinary drug residues in food: 1. Clenbuterol.
    Rose MD, Shearer G, Farrington WH.
    Food Addit Contam; 1995; 12(1):67-76. PubMed ID: 7758633
    [Abstract] [Full Text] [Related]

  • 7. Dieldrin residues and cooking losses in pork loins.
    Maul RE, Funk K, Zabik ME, Zabik MJ.
    J Am Diet Assoc; 1971 Nov; 59(5):481-4. PubMed ID: 5165595
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. [Effects of cooking methods on iodine content in iodized salt].
    Shi L, Zhou R, Wang G.
    Wei Sheng Yan Jiu; 1998 Nov 30; 27(6):412-4. PubMed ID: 11939033
    [Abstract] [Full Text] [Related]

  • 10. [The effects of frying and grilling on the fat content of common foods (salmon, hake and beefsteak)].
    Martín Peña G, Quintana Samperio MA.
    Rev Clin Esp; 1994 Nov 30; 194(11):966-9. PubMed ID: 7846353
    [Abstract] [Full Text] [Related]

  • 11. [Changes in the nutritive value of food products after thermal culinary handling].
    Skurikhin IM.
    Vopr Pitan; 1985 Nov 30; (2):66-9. PubMed ID: 4002684
    [Abstract] [Full Text] [Related]

  • 12. [Effect of various cooking methods on the contents of major flavonoids in vegetables].
    Xu J, Wei J, Guo C, Yang J.
    Wei Sheng Yan Jiu; 2007 Mar 30; 36(2):223-5. PubMed ID: 17555108
    [Abstract] [Full Text] [Related]

  • 13. The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet.
    McKillop DJ, Pentieva K, Daly D, McPartlin JM, Hughes J, Strain JJ, Scott JM, McNulty H.
    Br J Nutr; 2002 Dec 30; 88(6):681-8. PubMed ID: 12493090
    [Abstract] [Full Text] [Related]

  • 14. [Determination of antibiotic content in milk and meat].
    Dolzhkevich NIa, Vyplyven' TN, Dolzhkevich BV.
    Gig Sanit; 1977 Oct 30; (10):106. PubMed ID: 598708
    [No Abstract] [Full Text] [Related]

  • 15. Tenderness and cooking loss of beef and pork. I. Relative effects of microwave cooking, deep-fat frying, and oven-broiling.
    Carpenter ZL, Abraham HC, King GT.
    J Am Diet Assoc; 1968 Oct 30; 53(4):353-6. PubMed ID: 5754570
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Effect of cooking on the concentration of Vitamins B in fortified meat products.
    Riccio F, Mennella C, Fogliano V.
    J Pharm Biomed Anal; 2006 Aug 28; 41(5):1592-5. PubMed ID: 16542811
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 6.