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Journal Abstract Search

111 related items for PubMed ID: 3748124

  • 1. The influence of protein components on maillard reaction in liver.
    Westphal G, Doumbouya A, Kroh L.
    Nahrung; 1986; 30(3-4):445-6. PubMed ID: 3748124
    [No Abstract] [Full Text] [Related]

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

  • 3. Effect of drying temperature on quality of fish protein.
    Yáñez E, Ballester D, Donoso G.
    J Sci Food Agric; 1970 Aug; 21(8):426-8. PubMed ID: 5472925
    [No Abstract] [Full Text] [Related]

  • 4. Nutritive value of slaughter by-product meals.
    Hegedüs M.
    Acta Vet Hung; 1984 Aug; 32(3-4):105-16. PubMed ID: 6242270
    [No Abstract] [Full Text] [Related]

  • 5.
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  • 6. [Chemistry of swine liver and products of liver processing. 3. The Maillard reaction of a model and of preserved liverwurst].
    Westphal G, Doumbouya A, Kroh L.
    Nahrung; 1988 Aug; 32(3):243-7. PubMed ID: 3393209
    [Abstract] [Full Text] [Related]

  • 7. Occurrence of N-nitrosamino acids in cured meat products and their efffect on formation of N-nitrosamines during heating.
    Janzowski C, Eisenbrand G, Preussmann R.
    Food Cosmet Toxicol; 1978 Aug; 16(4):343-8. PubMed ID: 568586
    [No Abstract] [Full Text] [Related]

  • 8. [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 Aug; (5):23-6. PubMed ID: 4082515
    [Abstract] [Full Text] [Related]

  • 9. Evaluation of the use of amino acid composition data in assessing the protein quality of meat and poultry products.
    Pellett PL, Young VR.
    Am J Clin Nutr; 1984 Sep; 40(3 Suppl):718-36. PubMed ID: 6383013
    [Abstract] [Full Text] [Related]

  • 10. Effect of processing on the amino acid composition and nitrosamine formation in pork belly adipose tissue.
    Spinelli-Gugger AM, Lakritz L, Wasserman AE.
    J Agric Food Chem; 1980 Sep; 28(2):424-7. PubMed ID: 7391378
    [No Abstract] [Full Text] [Related]

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

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

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

  • 14. The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.
    Silva FA, Amaral DS, Guerra IC, Dalmás PS, Arcanjo NM, Bezerra TK, Beltrão Filho EM, Moreira RT, Madruga MS.
    Meat Sci; 2013 May; 94(1):34-8. PubMed ID: 23369952
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
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  • 16. The problem of serological reactions for detecting foreign proteins in heated meat products.
    Herrmann C, Merkl C, Kotter L.
    Ann Nutr Aliment; 1977 May; 31(2):153-5. PubMed ID: 907278
    [No Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. [Amino acid and vitamin composition of camel meat].
    Urbisinov ZhK, Verigina VS, Servetnik-Chalaia GK, Mal'tseva LM.
    Vopr Pitan; 1984 May; (4):68-9. PubMed ID: 6485300
    [No Abstract] [Full Text] [Related]

  • 19. [The effect of various methods of thermal treatment on the biological value of minced meat of low caloric value for infants' nutrition].
    Melinets AI, Slepak ME, Sukhanov BP, Ustinova AV.
    Vopr Pitan; 1989 May; (3):64-7. PubMed ID: 2508322
    [Abstract] [Full Text] [Related]

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

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