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PUBMED FOR HANDHELDS

Journal Abstract Search

109 related items for PubMed ID: 570198

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  • 2. Frozen, precooked beef and beef-soy loaves. Eating quality, fat, moisture, and thiamin content.
    Nielsen LM, Carlin AF.
    J Am Diet Assoc; 1974 Jul; 65(1):35-40. PubMed ID: 4857763
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  • 3. Biological availability to the rat of intrinsic and extrinsic iron with soybean protein isolates.
    Steinke FH, Hopkins DT.
    J Nutr; 1978 Mar; 108(3):481-9. PubMed ID: 564398
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  • 6. Analysis of commercial soya additives in meat products.
    Guy RC, Jayaram R, Willcox CJ.
    J Sci Food Agric; 1973 Dec; 24(12):1551-63. PubMed ID: 4797827
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  • 8. The enhancement of nonheme iron bioavailability by beef protein in the rat.
    Gordon DT, Godber JS.
    J Nutr; 1989 Mar; 119(3):446-52. PubMed ID: 2921644
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  • 15. Soy protein products and heme iron absorption in humans.
    Lynch SR, Dassenko SA, Morck TA, Beard JL, Cook JD.
    Am J Clin Nutr; 1985 Jan; 41(1):13-20. PubMed ID: 4038429
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  • 17. Formation of mutagens in cooked foods. VI. Modulation of mutagen formation by iron and ethylenediaminetetracetic acid (EDTA) in fried beef.
    Barnes WS, Weisburger JH.
    Cancer Lett; 1984 Sep; 24(2):221-6. PubMed ID: 6434181
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  • 18. Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing.
    Love JA, Prusa KJ.
    J Am Diet Assoc; 1992 Nov; 92(11):1367-71. PubMed ID: 1430722
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