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Journal Abstract Search

132 related items for PubMed ID: 5693098

  • 1. [Contribution on the collagen content of raw sausages].
    Scharner E, Lorenz E.
    Arch Exp Veterinarmed; 1968; 22(1):151-9. PubMed ID: 5693098
    [No Abstract] [Full Text] [Related]

  • 2. [Determination of connective tissue content of meat products using the hydroxyproline methods (author's transl)].
    Fey R.
    Z Lebensm Unters Forsch; 1977 Aug 31; 164(4):233-8. PubMed ID: 562041
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  • 3. Control of lightness and firmness of cold and reheated frankfurter-type sausages using different spectroscopic methods applied to raw batter.
    Egelandsdal B, Dingstad GI, Tøgersen G, Hildrum KI.
    J Food Sci; 2007 Mar 31; 72(2):E64-72. PubMed ID: 17995835
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  • 4. Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study.
    Kolar K.
    J Assoc Off Anal Chem; 1990 Mar 31; 73(1):54-7. PubMed ID: 2312514
    [Abstract] [Full Text] [Related]

  • 5. [Study of the composition of killer whale meat as a source of balanced proteins].
    Popov NI, Mrochkov KA, Kaverzneva ED.
    Vopr Pitan; 1976 Mar 31; (4):78-82. PubMed ID: 1021997
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  • 6. [Studies on the biological value of different culinary portions in beef carcasses].
    Finogenova NV.
    Vopr Pitan; 1967 Mar 31; 26(1):77-81. PubMed ID: 5629340
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  • 14. [Changes in the free amino acid content in wild boar meat at different levels of its freshness].
    Belonosov VM.
    Vopr Pitan; 1967 Mar 31; 26(2):35-8. PubMed ID: 5610986
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  • 15. [Effects of so-called animal factors (muscles, age, sex) on the quality parameters of meat].
    Prost EK.
    Arch Exp Veterinarmed; 1981 Mar 31; 35(3):409-17. PubMed ID: 7283643
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  • 19. [Studies of maturation of the Italian sausages, "coppe"].
    Cantoni C, Molnar MR, Calcinardi C, Renon P, Gouliamas D.
    Arch Vet Ital; 1967 Oct 31; 18(5):335-50. PubMed ID: 5609840
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