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

Journal Abstract Search


79 related items for PubMed ID: 4780619

  • 1. [Effect of different methods of heat processing on the amino acid makeup of the proteins of the mirror carp].
    Aman ME.
    Vopr Pitan; 1973; 32(1):69-72. PubMed ID: 4780619
    [No Abstract] [Full Text] [Related]

  • 2. [Effect of heat cookery on the amino acid and fractional makeup of pea grain and groats proteins].
    Talanov PA, Iakovenko VA.
    Vopr Pitan; 1974; (4):68-73. PubMed ID: 4446505
    [No Abstract] [Full Text] [Related]

  • 3. [Amino acid composition of protein products from fish of low market value].
    Orlova TA, Kuranova LK.
    Vopr Pitan; 1977; (1):67-9. PubMed ID: 883221
    [Abstract] [Full Text] [Related]

  • 4. [FAO: nutritional studies: amino-acid content of foods and biological data on proteins].
    FAO Nutr Stud; 1970; (24):1-285. PubMed ID: 5537267
    [No Abstract] [Full Text] [Related]

  • 5. [Effect of prolonged cold storage and subsequent heat treatment on the fractional composition of fish muscle proteins].
    Aman ME, Efimov AD.
    Vopr Pitan; 1977; (1):73-9. PubMed ID: 883223
    [Abstract] [Full Text] [Related]

  • 6. Crackers fortified with fish protein concentrate (FPC).
    Sidwell VD, Stillings BR.
    J Am Diet Assoc; 1972 Sep; 61(3):276-80. PubMed ID: 5050331
    [No Abstract] [Full Text] [Related]

  • 7. [Glutamic acid, basic constituent of plant and animal protein complexes and its nutritional value].
    Finzi M.
    Minerva Med; 1972 Aug 04; 63(57):3069-79. PubMed ID: 5066215
    [No Abstract] [Full Text] [Related]

  • 8. [Changes in the amino acid makeup of "Ocean" krill paste from the methods of its culinary preparation].
    Fedotova NI, Baranov VS, Mikhaĭlov SK, Skurikhin IM.
    Vopr Pitan; 1977 Aug 04; (3):84-8. PubMed ID: 883240
    [Abstract] [Full Text] [Related]

  • 9. [Change in free amino acid levels in cryl paste after prolonged preservation].
    Leshchenko PD, Nozdrachev SI.
    Vopr Pitan; 1971 Aug 04; 30(1):64-6. PubMed ID: 5572196
    [No Abstract] [Full Text] [Related]

  • 10. [Amino acid composition of the fish protein concentrate obtained from the Caspian sprat].
    Cheremin IuA.
    Vopr Pitan; 1972 Aug 04; 31(5):45-8. PubMed ID: 4664441
    [No Abstract] [Full Text] [Related]

  • 11. [Changes in the quality of food products after prolonged freezing].
    Leshchenko PD, Nozdrachev SI.
    Vrach Delo; 1971 Jun 04; (6):137-8. PubMed ID: 5093576
    [No Abstract] [Full Text] [Related]

  • 12. [Effects of cooking on the fatty acid composition of the lipids of various species of frozen fish. II. Free fatty acid composition].
    Quaglia GB, Audisio M, Fabriani G, Fidanza A.
    Boll Soc Ital Biol Sper; 1974 Feb 28; 50(4):161-7. PubMed ID: 4447709
    [No Abstract] [Full Text] [Related]

  • 13. [Effect of the hydrothermal processing of barley on the amino acid makeup of pearl barley proteins].
    Fedorchenko SF, Sosedov NI, Gil'zin VM.
    Vopr Pitan; 1973 Feb 28; (6):79-82. PubMed ID: 4804116
    [No Abstract] [Full Text] [Related]

  • 14. [Hygienic evaluation of a protein mass and food hydrolysate made from the Caspian sprat].
    Afanas'ev IuA.
    Gig Sanit; 1975 Feb 28; (2):30-4. PubMed ID: 1175939
    [No Abstract] [Full Text] [Related]

  • 15. [The effect of culinary processing on the digestibility of proteins in millet grits and their amino acid composition].
    Kovalev NI, Makarenko LI, Orlova SA.
    Nahrung; 1974 Feb 28; 18(5):517-22. PubMed ID: 4437607
    [No Abstract] [Full Text] [Related]

  • 16. Amino acid, fatty acid, and mineral profiles of materials recovered from rainbow trout (Oncorhynchus mykiss) processing by-products using isoelectric solubilization/precipitation.
    Chen YC, Tou JC, Jaczynski J.
    J Food Sci; 2007 Nov 28; 72(9):C527-35. PubMed ID: 18034715
    [Abstract] [Full Text] [Related]

  • 17. [Fish as proteic food: its preservation technology and new methods of utilization (author's transl)].
    Galassi S, Lerici CR.
    S TA NU; 1976 Nov 28; 6(3):145-52. PubMed ID: 989614
    [Abstract] [Full Text] [Related]

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

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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


    Page: [Next] [New Search]
    of 4.