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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

81 related items for PubMed ID: 5517486

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  • 3. [Content of volatile and non-volatile fatty acids and volatile carbonylic compounds of the fat of fresh and cured hams].
    Cantoni C, Bianchi MA, D'Aubert S, Renon P, Cerutti F.
    Arch Vet Ital; 1970 Aug 31; 21(4):213-28. PubMed ID: 5505510
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  • 4. [Changes in the free amino acids of lamb meat during refirgerator storage].
    Kabaivanov S, Balabanova E.
    Vet Med Nauki; 1978 Aug 31; 15(1):84-90. PubMed ID: 685172
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  • 5. Contribution of a selected fungal population to proteolysis on dry-cured ham.
    Martín A, Córdoba JJ, Núñez F, Benito MJ, Asensio MA.
    Int J Food Microbiol; 2004 Jul 01; 94(1):55-66. PubMed ID: 15172485
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  • 7. [Changes in the free amino acid content in wild boar meat at different levels of its freshness].
    Belonosov VM.
    Vopr Pitan; 1967 Jul 01; 26(2):35-8. PubMed ID: 5610986
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  • 8. [Determination of the freshness of meat by its reactions to amino acids].
    Amin A.
    Veterinariia; 1972 Jan 01; 1():94-5. PubMed ID: 4125440
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  • 11. [On the formation of H2S and of CH3SH in spoiled sausages and hams: action of microorganisms].
    Bianchi MA, D'Aubert S, Cantoni C.
    Arch Vet Ital; 1970 Jun 30; 21(2):113-8. PubMed ID: 5517480
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  • 12. [Amino acid composition of white poultry meat contaminated with psychotropic microorganisms of the genus Pseudomonas].
    Ivanova S, Ribarova F, Shishkov S.
    Vet Med Nauki; 1984 Jun 30; 21(9):99-105. PubMed ID: 6528483
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  • 19. Convenient preparations of azo-dye labeled amino acids and amines.
    Katritzky AR, Chen QY, Tala SR.
    Org Biomol Chem; 2008 Jul 07; 6(13):2400-4. PubMed ID: 18563275
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