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Journal Abstract Search

143 related items for PubMed ID: 6242270

  • 21. Protein and mineral characterisation of rendered meat and bone meal.
    Buckley M, Penkman KE, Wess TJ, Reaney S, Collins MJ.
    Food Chem; 2012 Oct 01; 134(3):1267-78. PubMed ID: 25005943
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  • 23. The nutritive value of groundnutprotein. 1. Some effects of heat upon nutritive value, protein composition and enzyme inhibitory activity.
    Woodham AA, Dawson R.
    Br J Nutr; 1968 Dec 01; 22(4):589-600. PubMed ID: 5712029
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  • 25. Determination of nitrogen and protein content of meat and meat products.
    Benedict RC.
    J Assoc Off Anal Chem; 1987 Dec 01; 70(1):69-74. PubMed ID: 3558279
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  • 27. Amino acid composition in relation to protein nutritional quality of meat and poultry products.
    Young VR, Pellett PL.
    Am J Clin Nutr; 1984 Sep 01; 40(3 Suppl):737-42. PubMed ID: 6475833
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  • 28. Chemical analysis of meat products.
    Ellis RL.
    J Assoc Off Anal Chem; 1987 Sep 01; 70(1):77-80. PubMed ID: 3558282
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  • 33. [Enrichment of food proteins].
    Chernikov MP.
    Vestn Akad Med Nauk SSSR; 1986 Sep 01; (11):29-33. PubMed ID: 3544576
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  • 34. The influence of protein components on maillard reaction in liver.
    Westphal G, Doumbouya A, Kroh L.
    Nahrung; 1986 Sep 01; 30(3-4):445-6. PubMed ID: 3748124
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  • 38. Evaluation of nutrient value and a classification of food products of animal origin in accordance with reconsidered water/protein ratio.
    Gheorghe V, Manea M, Solomon M.
    Nahrung; 1983 Sep 01; 27(2):119-23. PubMed ID: 6855879
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  • 40. The role of rabbit meat as functional food.
    Dalle Zotte A, Szendro Z.
    Meat Sci; 2011 Jul 01; 88(3):319-31. PubMed ID: 21392894
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