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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

153 related items for PubMed ID: 4857763

  • 21.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 22. Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes.
    Chávez A, Pérez E, Rubio MS, Méndez RD, Delgado EJ, Díaz D.
    Meat Sci; 2012 Jun; 91(2):160-4. PubMed ID: 22326061
    [Abstract] [Full Text] [Related]

  • 23. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.
    O'Sullivan MG, Le Floch S, Kerry JP.
    Meat Sci; 2015 Mar; 101():13-8. PubMed ID: 25462377
    [Abstract] [Full Text] [Related]

  • 24.
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  • 25. Towards models for the prediction of beef meat quality during cooking.
    Kondjoyan A, Kohler A, Realini CE, Portanguen S, Kowalski R, Clerjon S, Gatellier P, Chevolleau S, Bonny JM, Debrauwer L.
    Meat Sci; 2014 Jul; 97(3):323-31. PubMed ID: 23972668
    [Abstract] [Full Text] [Related]

  • 26.
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  • 27. Reducing the fat content of ground beef in a school foodservice setting.
    Snyder MP, Obarzanek E, Montgomery DH, Feldman H, Nicklas T, Raizman D, Rupp J, Bigelow C, Lakatos E.
    J Am Diet Assoc; 1994 Oct; 94(10):1135-9. PubMed ID: 7930317
    [Abstract] [Full Text] [Related]

  • 28. 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]

  • 29.
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  • 30. Analysis of commercial soya additives in meat products.
    Guy RC, Jayaram R, Willcox CJ.
    J Sci Food Agric; 1973 Dec; 24(12):1551-63. PubMed ID: 4797827
    [No Abstract] [Full Text] [Related]

  • 31. Effect of freezing raw meat on the physicochemical characteristics of beef jerky.
    Cheng H, Jung EY, Song S, Kim GD.
    Meat Sci; 2023 Mar; 197():109082. PubMed ID: 36571999
    [Abstract] [Full Text] [Related]

  • 32.
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  • 33. Studies on the wholesomeness of ready-to-eat meat products. II. Chemical evaluation of comminuted heated products.
    Saschenbrecker PW, Tittiger F.
    Can J Comp Med; 1973 Jan; 37(1):5-12. PubMed ID: 4265553
    [Abstract] [Full Text] [Related]

  • 34. Qualitative improvement of low meat beef burger using Aloe vera.
    Soltanizadeh N, Ghiasi-Esfahani H.
    Meat Sci; 2015 Jan; 99():75-80. PubMed ID: 25282702
    [Abstract] [Full Text] [Related]

  • 35. Methods for analyzing percentage lipid of ground beef and beef-soy blends.
    Engler PP, Bowers JA.
    J Agric Food Chem; 1975 Jan; 23(3):588-90. PubMed ID: 239047
    [No Abstract] [Full Text] [Related]

  • 36. A review of flavor investigations associated with the soy products raw soybeans, defatted flakes and flours, and isolates.
    Maga JA.
    J Agric Food Chem; 1973 Jan; 21(5):864-8. PubMed ID: 4593855
    [No Abstract] [Full Text] [Related]

  • 37. Interrupted cooking of beef rib eye steaks.
    Korschgen BM, Baldwin RE.
    J Am Diet Assoc; 1971 Aug; 59(2):116-9. PubMed ID: 5105335
    [No Abstract] [Full Text] [Related]

  • 38. Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality.
    Dubost A, Micol D, Picard B, Lethias C, Andueza D, Bauchart D, Listrat A.
    Meat Sci; 2013 Nov; 95(3):555-61. PubMed ID: 23793095
    [Abstract] [Full Text] [Related]

  • 39. [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 Nov; (2):63-6. PubMed ID: 3590685
    [Abstract] [Full Text] [Related]

  • 40.
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