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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

128 related items for PubMed ID: 4233962

  • 1. [Changes in some indices of the food value of meat during heating by ultrahigh frequency waves].
    Maliutin AF.
    Vopr Pitan; 1968; 27(2):79-80. PubMed ID: 4233962
    [No Abstract] [Full Text] [Related]

  • 2. [Preservation of thiamine, riboflavin, niacin and ascorbic acid in vitamin-enriched minced meat products after different types of heat processing].
    Mglinets AI, Katserikova NV, Pozniakovskiĭ VM.
    Vopr Pitan; 1987; (2):63-6. PubMed ID: 3590685
    [Abstract] [Full Text] [Related]

  • 3. Nutrient losses in institutional food handling.
    Head MK.
    J Am Diet Assoc; 1974 Oct; 65(4):423-7. PubMed ID: 4421140
    [No Abstract] [Full Text] [Related]

  • 4. [Effect of heat processing on the content of vitamins B1, B2 and PP in bean seeds].
    Stapanov VN.
    Vopr Pitan; 1972 Oct; 31(5):81-2. PubMed ID: 4268746
    [No Abstract] [Full Text] [Related]

  • 5. Loss of vitamins and nutritional studies.
    Heierli C.
    Int Z Vitaminforsch; 1970 Oct; 40(4):515-8. PubMed ID: 5484429
    [No Abstract] [Full Text] [Related]

  • 6. Thiamin, riboflavin, and vitamin B6 contents of selected foods as served.
    Dong MH, McGown EL, Schwenneker BW, Sauberlich HE.
    J Am Diet Assoc; 1980 Feb; 76(2):156-60. PubMed ID: 7391452
    [Abstract] [Full Text] [Related]

  • 7. Thiamine and riboflavin retention in cooked variety meats.
    Noble I.
    J Am Diet Assoc; 1970 Mar; 56(3):225-8. PubMed ID: 5415024
    [No Abstract] [Full Text] [Related]

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  • 9. Vitamins in frozen convenience dinners and pot pies.
    De Ritter E, Osadca M, Scheiner J, Keating J.
    J Am Diet Assoc; 1974 Apr; 64(4):391-7. PubMed ID: 4856293
    [No Abstract] [Full Text] [Related]

  • 10. [Control of the quality of heat processing of meat products by determining peroxidase activity].
    Livshits OD.
    Vopr Pitan; 1968 Apr; 27(2):80-1. PubMed ID: 5675242
    [No Abstract] [Full Text] [Related]

  • 11. The assessment of dietary vitamin intake of 24 Istrian farmers. I. Laboratory analysis versus food tables.
    Buzina R, Brodarec A, Jusić M, Milanović N, Bernhard K, Brubacher G, Christeller S, Vuilleumier JP.
    Int J Vitam Nutr Res; 1971 Apr; 41(2):129-40. PubMed ID: 4255540
    [No Abstract] [Full Text] [Related]

  • 12. Effect of high-pressure processing at elevated temperatures on thiamin and riboflavin in pork and model systems.
    Butz P, Bognar A, Dieterich S, Tauscher B.
    J Agric Food Chem; 2007 Feb 21; 55(4):1289-94. PubMed ID: 17253716
    [Abstract] [Full Text] [Related]

  • 13. Sulphite-induced thiamine cleavage. Effect of storage and preparation of minced meat.
    Hermus RJ.
    Int Z Vitaminforsch; 1969 Feb 21; 39(2):175-81. PubMed ID: 5807271
    [No Abstract] [Full Text] [Related]

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  • 15. [A comparative study of the effect of gamma rays and heat sterilization on the thiamine, riboflavin, nicotinic acid and tocopherol content of beef].
    Siuniakova ZM, Karpova IN.
    Vopr Pitan; 1966 Feb 21; 25(2):52-5. PubMed ID: 6011870
    [No Abstract] [Full Text] [Related]

  • 16. Nutritive value of canned melals.
    Hellendoorn EW, De Groot AP, van der Dekker LP, Slump P, Willems JJ.
    J Am Diet Assoc; 1971 May 21; 58(5):434-41. PubMed ID: 5574143
    [No Abstract] [Full Text] [Related]

  • 17. Slow cooker vs. oven preparation of meat loaves and chicken.
    Peters CR, Sinwell DD, Van Duyne FO.
    J Am Diet Assoc; 1983 Oct 21; 83(4):430-5. PubMed ID: 6619457
    [Abstract] [Full Text] [Related]

  • 18. [Vitamins C, B1 and B2 in asparagus. Variation in the course of growth, storing and cooking].
    Ournac A.
    Aliment Vie; 1970 Oct 21; 58(7):164-72. PubMed ID: 5516675
    [No Abstract] [Full Text] [Related]

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  • 20. Semiautomated, simultaneous assay of thiamine, riboflavin, pyridoxine, and niacinamide in mulivitamin preparations.
    Bryant R, Burger FJ, Henry RL, Trenk FB.
    J Pharm Sci; 1971 Nov 21; 60(11):1717-20. PubMed ID: 4257311
    [No Abstract] [Full Text] [Related]

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