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Journal Abstract Search

143 related items for PubMed ID: 6242270

  • 1. Nutritive value of slaughter by-product meals.
    Hegedüs M.
    Acta Vet Hung; 1984; 32(3-4):105-16. PubMed ID: 6242270
    [No Abstract] [Full Text] [Related]

  • 2. [Nutrient content of slaughtering products and the development of a supplemental feed for dogs].
    Leugner S, Gamillscheg U, Leibetseder J.
    Tierarztl Prax; 1981; 9(4):503-10. PubMed ID: 7348955
    [No Abstract] [Full Text] [Related]

  • 3. [Biological value of the proteins of a sausage product incorporating a combined protein preparation based on slaughterhouse blood].
    Mdinaradze TD, Safronova AM, Sotnikova VV.
    Vopr Pitan; 1985; (5):23-6. PubMed ID: 4082515
    [Abstract] [Full Text] [Related]

  • 4. [The biological value of semifinished blood products].
    Brianskaia IV, Bogdanova KN, Dragina VV, Dudar' LD, Malkhanova TP.
    Vopr Pitan; 1983; (6):64-6. PubMed ID: 6678077
    [No Abstract] [Full Text] [Related]

  • 5. [Nutritional evaluation of flour from shrimp heads. By-product residue].
    Arosemena G.
    Rev Med Panama; 1985 Jan; 10(1):48-55. PubMed ID: 3969503
    [No Abstract] [Full Text] [Related]

  • 6. Evaluation of the fixed nitrogen-to-protein (N:P) conversion factor (6.25) versus ingredient specific N:P conversion factors in feedstuffs.
    Sriperm N, Pesti GM, Tillman PB.
    J Sci Food Agric; 2011 May; 91(7):1182-6. PubMed ID: 21305546
    [Abstract] [Full Text] [Related]

  • 7. The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.
    Silva FA, Amaral DS, Guerra IC, Dalmás PS, Arcanjo NM, Bezerra TK, Beltrão Filho EM, Moreira RT, Madruga MS.
    Meat Sci; 2013 May; 94(1):34-8. PubMed ID: 23369952
    [Abstract] [Full Text] [Related]

  • 8. [Determination of the maximum feasible proportion in the substitution of meat substances by protein isolates in combined meat products].
    Safronova AM.
    Vopr Pitan; 1983 May; (6):33-7. PubMed ID: 6687162
    [Abstract] [Full Text] [Related]

  • 9. [Biological criteria for the rational use of new protein sources in meat products].
    Safronova AM, Shaternikov VA, Vysotskiĭ VG, Cholakova A, Nesterov N.
    Vopr Pitan; 1983 May; (4):38-44. PubMed ID: 6414182
    [Abstract] [Full Text] [Related]

  • 10. [Biological value of proteins in combined meat paste products].
    Goncharova MV, Baturin AK, Efimov AV, Mikhaĭlov NA.
    Vopr Pitan; 1986 May; (5):18-21. PubMed ID: 3798846
    [Abstract] [Full Text] [Related]

  • 11. Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 months.
    Franco D, Lorenzo JM.
    Meat Sci; 2014 Jan; 96(1):327-34. PubMed ID: 23933631
    [Abstract] [Full Text] [Related]

  • 12. The value of crude protein content and in vitro pepsin digestibility of abattoir by-product meals in the prediction of their available protein content.
    Hegedüs M, Bokori J, Andrásofszky E.
    Acta Vet Hung; 1989 Jan; 37(1-2):27-33. PubMed ID: 2516710
    [Abstract] [Full Text] [Related]

  • 13. Evaluation of the use of amino acid composition data in assessing the protein quality of meat and poultry products.
    Pellett PL, Young VR.
    Am J Clin Nutr; 1984 Sep; 40(3 Suppl):718-36. PubMed ID: 6383013
    [Abstract] [Full Text] [Related]

  • 14. Effect of defatting on quality of meat and bone meal.
    Chang M, Xiao J, Liu R, Lu L, Jin Q, Wang X.
    Anim Sci J; 2015 Mar; 86(3):319-24. PubMed ID: 25409619
    [Abstract] [Full Text] [Related]

  • 15. [Biological evaluation of new types of sausages].
    Shaĭkhova GI.
    Vopr Pitan; 1983 Mar; (6):37-41. PubMed ID: 6678072
    [Abstract] [Full Text] [Related]

  • 16. [Biological value of new kinds of sausage products].
    Grigorashvili GZ.
    Vopr Pitan; 1987 Mar; (5):64-8. PubMed ID: 3439075
    [Abstract] [Full Text] [Related]

  • 17. Accurate determination of the amino acid content of selected feedstuffs.
    Rutherfurd SM.
    Int J Food Sci Nutr; 2009 Mar; 60 Suppl 7():53-62. PubMed ID: 18946798
    [Abstract] [Full Text] [Related]

  • 18. [Biological value of the meat of Pinnipedia].
    Flis LN.
    Vrach Delo; 1986 Mar; (3):103-6. PubMed ID: 3716295
    [No Abstract] [Full Text] [Related]

  • 19. Nutritional properties and consumer evaluation of donkey bresaola and salami: comparison with conventional products.
    Marino R, Albenzio M, Della Malva A, Muscio A, Sevi A.
    Meat Sci; 2015 Mar; 101():19-24. PubMed ID: 25462378
    [Abstract] [Full Text] [Related]

  • 20. Nutritive value of meat meals. II. Influence of raw materials and processing on protein quality.
    Atkinson J, Carpenter KJ.
    J Sci Food Agric; 1970 Jul; 21(7):366-73. PubMed ID: 5476029
    [No Abstract] [Full Text] [Related]

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