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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

196 related items for PubMed ID: 5504698

  • 1. Nutritive value and organoleptic properties of three vegetables fresh and preserved in six different ways.
    Weits J, van der Meer MA, Lassche JB, Meyer JC, Steinbuch E, Gersons L.
    Int Z Vitaminforsch; 1970; 40(5):648-58. PubMed ID: 5504698
    [No Abstract] [Full Text] [Related]

  • 2. [Nutritive value of "meals on wheels" distributed to the elderly. I. Normal diet].
    Schlettwein-Gsell D.
    Int J Vitam Nutr Res; 1971; 41(2):141-57. PubMed ID: 4255541
    [No Abstract] [Full Text] [Related]

  • 3. Nutrient losses in institutional food handling.
    Head MK.
    J Am Diet Assoc; 1974 Oct; 65(4):423-7. PubMed ID: 4421140
    [No Abstract] [Full Text] [Related]

  • 4. The effect of processing on the nutritive value of fruit and vegetable products.
    Henshall JD.
    Proc Nutr Soc; 1973 May; 32(1):17-22. PubMed ID: 4594174
    [No Abstract] [Full Text] [Related]

  • 5. Wild edible plants of the Pacific Northwest. Nutritive values.
    Benson EM, Peters JM, Edwards MA, Hogan LA.
    J Am Diet Assoc; 1973 Feb; 62(2):143-7. PubMed ID: 4686915
    [No Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Loss of vitamins in industrially handled foods and its prevention.
    Bender AE.
    Bibl Nutr Dieta; 1973 May; (18):92-113. PubMed ID: 4566406
    [No Abstract] [Full Text] [Related]

  • 8. [Vitamins C, B1 and B2 in asparagus. Variation in the course of growth, storing and cooking].
    Ournac A.
    Aliment Vie; 1970 May; 58(7):164-72. PubMed ID: 5516675
    [No Abstract] [Full Text] [Related]

  • 9. Nutritive value of canned melals.
    Hellendoorn EW, De Groot AP, van der Dekker LP, Slump P, Willems JJ.
    J Am Diet Assoc; 1971 May; 58(5):434-41. PubMed ID: 5574143
    [No Abstract] [Full Text] [Related]

  • 10. The assessment of dietary vitamin intake of 24 Istrian farmers. I. Laboratory analysis versus food tables.
    Buzina R, Brodarec A, Jusić M, Milanović N, Bernhard K, Brubacher G, Christeller S, Vuilleumier JP.
    Int J Vitam Nutr Res; 1971 May; 41(2):129-40. PubMed ID: 4255540
    [No Abstract] [Full Text] [Related]

  • 11. Vitamin profile of cooked foods: how healthy is the practice of ready-to-eat foods?
    Agte V, Tarwadi K, Mengale S, Hinge A, Chiplonkar S.
    Int J Food Sci Nutr; 2002 May; 53(3):197-208. PubMed ID: 11951583
    [Abstract] [Full Text] [Related]

  • 12. Loss of vitamins and nutritional studies.
    Heierli C.
    Int Z Vitaminforsch; 1970 May; 40(4):515-8. PubMed ID: 5484429
    [No Abstract] [Full Text] [Related]

  • 13. Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine.
    Mosha TC, Pace RD, Adeyeye S, Mtebe K, Laswai H.
    Plant Foods Hum Nutr; 1995 Oct; 48(3):235-45. PubMed ID: 8833430
    [Abstract] [Full Text] [Related]

  • 14. Effects of storage and handling on vitamins in fresh lima beans.
    Head MK, Giesbrecht FG.
    J Am Diet Assoc; 1976 Dec; 69(6):640-4. PubMed ID: 993537
    [Abstract] [Full Text] [Related]

  • 15. Nutritive value of foods selected during pregnancy.
    Harrill I, Lynch L, Shipman D.
    J Am Diet Assoc; 1973 Aug; 63(2):164-7. PubMed ID: 4718430
    [No Abstract] [Full Text] [Related]

  • 16. Nutrient changes in food processing. A current review.
    Nesheim RO.
    Fed Proc; 1974 Nov; 33(11):2267-9. PubMed ID: 4609808
    [No Abstract] [Full Text] [Related]

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  • 20. Nutrient content of food served vs. food eaten in nursing homes.
    Henriksen B, Cate HD.
    J Am Diet Assoc; 1971 Aug; 59(2):126-9. PubMed ID: 5560018
    [No Abstract] [Full Text] [Related]

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