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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

121 related items for PubMed ID: 5165595

  • 1.
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  • 2. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM, Baldwin RE, Snider S.
    J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
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  • 3. [Chlorinated hydrocarbon levels in swine adipose tissue, liver and pork].
    Amarowicz R, Olender B, Smoczyński S.
    Rocz Panstw Zakl Hig; 1988 Dec; 39(3):193-7. PubMed ID: 3217704
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  • 5. [Polychlorine pesticide residues in the adipose tissue of swine and cattle from the northern Poland region 1980-1983].
    Falandysz J, Falandysz J.
    Rocz Panstw Zakl Hig; 1985 Dec; 36(3):215-20. PubMed ID: 4048787
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  • 6. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
    Rincker PJ, Killefer J, Ellis M, Brewer MS, McKeith FK.
    J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
    [Abstract] [Full Text] [Related]

  • 7. [Effect of different types of cooking ammonia-contaminated meat on its ammonia content].
    Nigmatullina GN.
    Vopr Pitan; 1987 Mar; (3):63-4. PubMed ID: 3630049
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  • 10. Incidence of chlorinated hydrocarbon pesticides in meat and meat products.
    Simonffy Z, Jancsó E, Takács J.
    Acta Vet Acad Sci Hung; 1973 Mar; 23(2):145-52. PubMed ID: 4774072
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  • 11. Effect of processing on the amino acid composition and nitrosamine formation in pork belly adipose tissue.
    Spinelli-Gugger AM, Lakritz L, Wasserman AE.
    J Agric Food Chem; 1980 Mar; 28(2):424-7. PubMed ID: 7391378
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  • 13. The effect of cooking on veterinary drug residues in food: 1. Clenbuterol.
    Rose MD, Shearer G, Farrington WH.
    Food Addit Contam; 1995 Mar; 12(1):67-76. PubMed ID: 7758633
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  • 15. Tenderness of beef roasts. Microwave vs. conventional cooking methods.
    Ream EE, Wilcox EB, Taylor FG, Bennett JA.
    J Am Diet Assoc; 1974 Aug; 65(2):155-60. PubMed ID: 4858390
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  • 18. Characterization of a Leuconostoc gelidum bacteriophage from pork.
    Greer GG, Dilts BD, Ackermann HW.
    Int J Food Microbiol; 2007 Mar 20; 114(3):370-5. PubMed ID: 17229480
    [Abstract] [Full Text] [Related]

  • 19. Slow cooker vs. oven preparation of meat loaves and chicken.
    Peters CR, Sinwell DD, Van Duyne FO.
    J Am Diet Assoc; 1983 Oct 20; 83(4):430-5. PubMed ID: 6619457
    [Abstract] [Full Text] [Related]

  • 20. [Phospholipid content in certain nutritional products of animal origin].
    Shmidt ET, Liaskovskaia IuN.
    Vopr Pitan; 1973 Oct 20; 32(4):56-60. PubMed ID: 4781569
    [No Abstract] [Full Text] [Related]

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