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Pubmed for Handhelds

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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  • 9. Detection of plant proteins in meat products. II.--Recent developments.
    Günther HO, Schweiger A, Baudner S.
    Ann Nutr Aliment; 1977 Dec; 31(2):229-30. PubMed ID: 562121
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  • 10. Sensory qualities and nutrient retention of beef strips prepared by different household cooking techniques.
    Yang J, Sulaeman A, Setiawan B, Atughonu A, Giraud DW, Driskell JA.
    J Am Diet Assoc; 1994 Feb; 94(2):199-201. PubMed ID: 8301000
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  • 11. Soybeans vs. textured soy proteins as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves.
    Ali FS, Perry AK, Van Duyne FO.
    J Am Diet Assoc; 1982 Oct; 81(4):439-44. PubMed ID: 6889616
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  • 13. 13C-12C analysis of vegetable oils, starches, proteins, and soy-meat mixtures.
    Gaffney J, Irsa A, Friedman L, Emken E.
    J Agric Food Chem; 1979 Oct; 27(3):475-8. PubMed ID: 571879
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  • 19. Bioavailability to anemic rats of iron from fresh, cooked or nitrosylated hemoglobin and myoglobin.
    Park YW, Mahoney AW, Cornforth DP, Collinge SK, Hendricks DG.
    J Nutr; 1983 Mar; 113(3):680-7. PubMed ID: 6827383
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  • 20. The effect of proteins from animal source foods on heme iron bioavailability in humans.
    Pizarro F, Olivares M, Valenzuela C, Brito A, Weinborn V, Flores S, Arredondo M.
    Food Chem; 2016 Apr 01; 196():733-8. PubMed ID: 26593548
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