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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

121 related items for PubMed ID: 5165595

  • 21. Elimination of dieldrin from beef cattle.
    Hironaka R.
    Can Vet J; 1968 Aug; 9(8):167-9. PubMed ID: 5671134
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  • 22. The effects of cooking on residues of malachite green and leucomalachite green in carp muscles.
    Mitrowska K, Posyniak A, Zmudzki J.
    Anal Chim Acta; 2007 Mar 14; 586(1-2):420-5. PubMed ID: 17386743
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  • 29. [Lead and cadmium in beef and pork].
    Häsler S, Heiz HJ, Koch H.
    Schweiz Arch Tierheilkd; 1983 Oct 14; 125(10):695-9. PubMed ID: 6648446
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  • 31. Beef cooking rates and losses. Effect of fat content.
    Funk K, Boyle MA.
    J Am Diet Assoc; 1972 Oct 14; 61(4):404-7. PubMed ID: 4672375
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  • 34. Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods.
    Perelló G, Martí-Cid R, Llobet JM, Domingo JL.
    J Agric Food Chem; 2008 Dec 10; 56(23):11262-9. PubMed ID: 18986150
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  • 35. Organochlorine pesticide and polychlorinated biphenyl residues in Canada geese (Branta canadensis) from Chicago, Illinois.
    Levengood JM, Ross SC, Stahl ML, Beasley VR.
    Vet Hum Toxicol; 1999 Apr 10; 41(2):71-5. PubMed ID: 10192133
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  • 36. Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model.
    De Mey E, Drabik-Markiewicz G, Peeters C, Derdelinckx G, Paelinck H, Impens S.
    Commun Agric Appl Biol Sci; 2009 Apr 10; 74(4):127-32. PubMed ID: 20420234
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  • 37. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.
    Huang F, Huang M, Xu X, Zhou G.
    J Sci Food Agric; 2011 Feb 10; 91(3):443-8. PubMed ID: 21218477
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  • 38. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M, Skandamis PN, Drosinos EH.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):1-12. PubMed ID: 18602180
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  • 39. [Changes occurring in fats during kitchen processing of pork].
    Ziombski H, Stobnicka-Szczyglowa H, Klejc A, Kolesińska J.
    Rocz Panstw Zakl Hig; 1975 Aug 15; 26(1):51-64. PubMed ID: 1114297
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  • 40. [Amino acid composition of horse meat before and after heat processing].
    Urbisinov ZhK.
    Vopr Pitan; 1984 Aug 15; (1):73-6. PubMed ID: 6710965
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