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Pubmed for Handhelds
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Journal Abstract Search
113 related items for PubMed ID: 4425593
61. [Current aspects of the problem of frozen foods]. Scassellati Sforzolini G. Ann Sanita Pubblica; 1969; 30(4):601-47. PubMed ID: 5375081 [No Abstract] [Full Text] [Related]
62. Thiamin and riboflavin in cooked and frozen, reheated turkey. Gas vs. microwave ovens. Bowers JA, Fryer BA. J Am Diet Assoc; 1972 May; 60(5):399-401. PubMed ID: 5018369 [No Abstract] [Full Text] [Related]
63. Incidence of fecal streptococci and coliform bacteria in frozen fish products. LARKIN EP, LITSKY W, FULLER JE. Am J Public Health Nations Health; 1956 Apr; 46(4):464-8. PubMed ID: 13302528 [No Abstract] [Full Text] [Related]
64. Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage. Lee YS, Saha A, Xiong R, Owens CM, Meullenet JF. J Food Sci; 2008 May; 73(4):E162-8. PubMed ID: 18460125 [Abstract] [Full Text] [Related]
65. Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage. Turan H, Sönmez G. Int J Food Sci Nutr; 2007 Nov; 58(7):557-66. PubMed ID: 17852470 [Abstract] [Full Text] [Related]
66. [The technology of manioc in Cameroon. Its influence on nutritive value]. Favier JC, Chevassus-Agnes S, Gallon G. Ann Nutr Aliment; 1971 Nov; 25(1):1-59. PubMed ID: 5162016 [No Abstract] [Full Text] [Related]
67. Thiamin content and retention in venison. Guild L, Raines R. J Am Diet Assoc; 1972 Jan; 60(1):42-4. PubMed ID: 5061694 [No Abstract] [Full Text] [Related]
68. [Vitamins: so useful, so fleeting]. Mastrofrancesco S. Prev Assist Dent; 1987 Jan; 13(1):34-6. PubMed ID: 3116517 [No Abstract] [Full Text] [Related]
69. Central commissaries: three examples of an evolving food service concept. J Am Diet Assoc; 1973 Oct; 63(4):422-6. PubMed ID: 4745411 [No Abstract] [Full Text] [Related]
70. [Preparation and evaluation of fish portions from shrimp by-catch]. Acosta J, Bello RA. Arch Latinoam Nutr; 1987 Sep; 37(3):560-77. PubMed ID: 3506410 [Abstract] [Full Text] [Related]
71. [Fish for human consumption]. Ochoa Solano A, Dahl O. Arch Latinoam Nutr; 1973 Jun; 23(2):171-85. PubMed ID: 4714786 [No Abstract] [Full Text] [Related]
72. Home canning workshop in Florida. Walsh BH. J Am Diet Assoc; 1975 Feb; 66(2):165-7. PubMed ID: 1112958 [No Abstract] [Full Text] [Related]
73. Proceedings: Coagulation of fish products prior to canning. Francois D. J Microw Power; 1976 Jun; 11(2):216. PubMed ID: 1047698 [No Abstract] [Full Text] [Related]
74. [Request for extension of the use of polyphosphates (E 450) and sorbitol (E 420) to fish preparations with a "surimi" base]. Desgrez P. Bull Acad Natl Med; 1987 Jun; 171(6):689-91. PubMed ID: 3325138 [No Abstract] [Full Text] [Related]
75. Effect of freezing preservation and cooking on vitamin content of green soybeans and soybean sprouts. LEE FA, WHITCOMBE J. J Am Diet Assoc; 1945 Jun; 21():696. PubMed ID: 21003479 [No Abstract] [Full Text] [Related]
76. The many facets of freezing food (2). Freezing as a means of preserving. Cook D. R Soc Health J; 1979 Jun; 99(3):97-103. PubMed ID: 472144 [No Abstract] [Full Text] [Related]
77. Aquatic protein in Latin America. Borgstrom G. Basic Life Sci; 1976 Jun; 7():153-6. PubMed ID: 952639 [No Abstract] [Full Text] [Related]