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Journal Abstract Search

125 related items for PubMed ID: 5472925

  • 1. Effect of drying temperature on quality of fish protein.
    Yáñez E, Ballester D, Donoso G.
    J Sci Food Agric; 1970 Aug; 21(8):426-8. PubMed ID: 5472925
    [No Abstract] [Full Text] [Related]

  • 2. Nutritive value of meat meals. II. Influence of raw materials and processing on protein quality.
    Atkinson J, Carpenter KJ.
    J Sci Food Agric; 1970 Jul; 21(7):366-73. PubMed ID: 5476029
    [No Abstract] [Full Text] [Related]

  • 3. The effect of processing on the nutritive value of flesh foods.
    Burger IH, Walters CL.
    Proc Nutr Soc; 1973 May; 32(1):1-8. PubMed ID: 4586575
    [No Abstract] [Full Text] [Related]

  • 4. [Compositional changes of nutritients in commercial milk formulas due to processing during production. Physiological, parmacological, and toxicological considerations (author's transl)].
    Menden E.
    Monatsschr Kinderheilkd (1902); 1974 May; 122(5 SUPPL):suppl:306-8. PubMed ID: 4409008
    [No Abstract] [Full Text] [Related]

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

  • 6. Studies on nutritive value of lead proteins and some factors affecting their quality.
    Rau BH, Ramana KV, Singh N.
    J Sci Food Agric; 1972 Feb; 23(2):233-45. PubMed ID: 5017463
    [No Abstract] [Full Text] [Related]

  • 7. Fate of dichlorodiphenyltrichloroethane and its metabolites during the preparation of fish protein concentrate.
    Stout VF.
    J Agric Food Chem; 1978 Feb; 26(3):610-2. PubMed ID: 659713
    [No Abstract] [Full Text] [Related]

  • 8. The influence of protein components on maillard reaction in liver.
    Westphal G, Doumbouya A, Kroh L.
    Nahrung; 1986 Feb; 30(3-4):445-6. PubMed ID: 3748124
    [No Abstract] [Full Text] [Related]

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

  • 10. [Protein content of Brazilian foods].
    de Jorge FB, de Cintra AB.
    Matern Infanc (Sao Paulo); 1965 Feb; 24(4):753-804. PubMed ID: 5888746
    [No Abstract] [Full Text] [Related]

  • 11. Some factors affecting the biological availability of amino acids in fish protein.
    Soares JH, Miller D, Fitz N, Sanders M.
    Poult Sci; 1971 Jul; 50(4):1134-43. PubMed ID: 5095826
    [No Abstract] [Full Text] [Related]

  • 12. Chick bioassay of available methionine and methionine plus cystine. Assay of whole egg, fish meal and caseins.
    Njike MC, Mba AU, Oyenuga VA.
    J Sci Food Agric; 1975 Jun; 26(6):797-806. PubMed ID: 1172168
    [No Abstract] [Full Text] [Related]

  • 13. [Biological method of determining the content of assimilable forms of sulfur containing amino acids in food product proteins].
    Rocz Panstw Zakl Hig; 1975 Jun; 26(1):39-49. PubMed ID: 1114296
    [No Abstract] [Full Text] [Related]

  • 14. Studies in rats on the nutritional value of hydrogen peroxide-treated fish protein and the utilization of oxidized sulphur-amino acids.
    Sjöberg LB, Boström SL.
    Br J Nutr; 1977 Sep; 38(2):189-205. PubMed ID: 911739
    [No Abstract] [Full Text] [Related]

  • 15. A laboratory method for the evaluation of changes in protein quality.
    Menden E, Cremer HD.
    Nutr Dieta Eur Rev Nutr Diet; 1966 Sep; 8(3):188-99. PubMed ID: 6012519
    [No Abstract] [Full Text] [Related]

  • 16. [Nutrition-physiological properties of fish-frying fats. I. Effects of frying on chemical composition and food-efficiency].
    Lang K, von Jan EH, Henschel J.
    Z Ernahrungswiss; 1969 Jul; 9(4):363-87. PubMed ID: 5391509
    [No Abstract] [Full Text] [Related]

  • 17. Marine fish as source of protein supplement in meat.
    Rasekh JG.
    J Assoc Off Anal Chem; 1987 Jul; 70(1):91-5. PubMed ID: 3558285
    [Abstract] [Full Text] [Related]

  • 18. Production, characterization and application of protein isolates from shark. Part 3. Characterization of protein isolates.
    Méndez A, Schultz M, Muschiolik G, Proll J, Schmandke H.
    Nahrung; 1982 Jul; 26(6):533-40. PubMed ID: 7121564
    [Abstract] [Full Text] [Related]

  • 19. Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein.
    Conti e Silva AC, da Cruz RJ, Arêas JA.
    Meat Sci; 2010 Mar; 84(3):409-12. PubMed ID: 20374803
    [Abstract] [Full Text] [Related]

  • 20. Application of chemical and biological assay procedures for lysine to fish meals.
    Carpenter KJ, Opstvedt J.
    J Agric Food Chem; 1976 Mar; 24(2):389-93. PubMed ID: 1254820
    [No Abstract] [Full Text] [Related]

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