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PUBMED FOR HANDHELDS

Journal Abstract Search

128 related items for PubMed ID: 4233962

  • 21. [Vitamin B1 and B2 content in chicken meat and eggs].
    Khamidullina LA, Katochkova VS.
    Veterinariia; 1976 Jul; (7):106-7. PubMed ID: 948841
    [No Abstract] [Full Text] [Related]

  • 22. [The vitamin content of foods prepared in cooking automats].
    Brubacher G, Bernhard K, Ritzel G.
    Int Z Vitaminforsch; 1970 Jul; 40(1):90-4. PubMed ID: 5438629
    [No Abstract] [Full Text] [Related]

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

  • 24. Wild edible plants of the Pacific Northwest. Nutritive values.
    Benson EM, Peters JM, Edwards MA, Hogan LA.
    J Am Diet Assoc; 1973 Feb; 62(2):143-7. PubMed ID: 4686915
    [No Abstract] [Full Text] [Related]

  • 25. Nutritional value of turkey protein. Effects of heating and supplementary value for poor proteins.
    Liu EH, Ritchey SJ.
    J Am Diet Assoc; 1970 Jul; 57(1):38-41. PubMed ID: 5421408
    [No Abstract] [Full Text] [Related]

  • 26. [Level of thiamine and riboflavin in slaughtered pork products obtained at an industrial complex].
    Shestakov IuM.
    Vopr Pitan; 1975 Jul; (2):69-71. PubMed ID: 1199016
    [No Abstract] [Full Text] [Related]

  • 27. Influence of water content on RF and microwave dielectric behavior of foods.
    Nelson SO, Trabelsi S.
    J Microw Power Electromagn Energy; 2009 Jul; 43(2):13-23. PubMed ID: 21384711
    [Abstract] [Full Text] [Related]

  • 28. [Studies on the biological value of different culinary portions in beef carcasses].
    Finogenova NV.
    Vopr Pitan; 1967 Jul; 26(1):77-81. PubMed ID: 5629340
    [No Abstract] [Full Text] [Related]

  • 29. [Preservation of vitamin B1 and B2 during the preparation of pork meat].
    Frouin A, Bazile J, Jondeau D.
    Ann Nutr Aliment; 1978 Jul; 32(2-3):417-24. PubMed ID: 568446
    [Abstract] [Full Text] [Related]

  • 30. Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef.
    Guo Q, Piyasena P, Mittal GS, Si W, Gong J.
    Food Microbiol; 2006 Apr; 23(2):112-8. PubMed ID: 16942994
    [Abstract] [Full Text] [Related]

  • 31. Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatography.
    Ang CY, Moseley FA.
    J Agric Food Chem; 1980 Apr; 28(3):483-6. PubMed ID: 7391388
    [No Abstract] [Full Text] [Related]

  • 32. Folacin activity of frozen convenience foods.
    Hoppner K, Lampi B, Perrin DE.
    J Am Diet Assoc; 1973 Nov; 63(5):536-9. PubMed ID: 4795500
    [No Abstract] [Full Text] [Related]

  • 33. Formation of polycyclic aromatic hydrocarbons during the smoking and grilling of food.
    Larsson BK.
    Prog Clin Biol Res; 1986 Nov; 206():169-80. PubMed ID: 3513200
    [No Abstract] [Full Text] [Related]

  • 34. Quality of beef stew in a hospital chill foodservice system.
    Nicholanco S, Matthews ME.
    J Am Diet Assoc; 1978 Jan; 72(1):31-7. PubMed ID: 563885
    [No Abstract] [Full Text] [Related]

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  • 40. [Liver].
    Buisson-Lefresne J.
    Aliment Vie; 1967 Jan; 55(7):269-75. PubMed ID: 5614883
    [No Abstract] [Full Text] [Related]

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