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

PUBMED FOR HANDHELDS

Journal Abstract Search

153 related items for PubMed ID: 4857763

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 4. Protein concentrates and cellulose as additives in meat loaves.
    Nollman DS, Pratt DE.
    J Am Diet Assoc; 1972 Dec; 61(6):658-61. PubMed ID: 4673709
    [No Abstract] [Full Text] [Related]

  • 5. Sensory qualities and nutrient retention of beef strips prepared by different household cooking techniques.
    Yang J, Sulaeman A, Setiawan B, Atughonu A, Giraud DW, Driskell JA.
    J Am Diet Assoc; 1994 Feb; 94(2):199-201. PubMed ID: 8301000
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Effect of parboiling on thiamin, protein and fat of rice.
    Padua AB, Juliano BO.
    J Sci Food Agric; 1974 Jun; 25(6):697-701. PubMed ID: 4845104
    [No Abstract] [Full Text] [Related]

  • 9. Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef.
    Pietrasik Z, Gaudette NJ, Klassen M.
    Meat Sci; 2016 Mar; 113():41-50. PubMed ID: 26610290
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

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

  • 20. Reducing the fat content in ground beef without sacrificing quality: a review.
    Brewer MS.
    Meat Sci; 2012 Aug; 91(4):385-95. PubMed ID: 22444664
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.