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Journal Abstract Search

231 related items for PubMed ID: 6893770

  • 1. [Actin, target protein for estimation of the muscle meat content of meat products? (author's transl)].
    den Hartog JM.
    Tijdschr Diergeneeskd; 1980 Nov 15; 105(22):967-74. PubMed ID: 6893770
    [Abstract] [Full Text] [Related]

  • 2. Actin, a possible quantitative indicator for the quality of meat products. II. Separation and determination of actin from a Guelders ring sausage.
    Jonker MA, van Roon PS, den Hartog JM.
    Z Lebensm Unters Forsch; 1985 Mar 15; 180(3):202-6. PubMed ID: 4002857
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  • 3. Determination of nitrogen and protein content of meat and meat products.
    Benedict RC.
    J Assoc Off Anal Chem; 1987 Mar 15; 70(1):69-74. PubMed ID: 3558279
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  • 4. 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 15; 72(2):E64-72. PubMed ID: 17995835
    [Abstract] [Full Text] [Related]

  • 5. Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (pectoralis fundus).
    Zamri AI, Ledward DA, Frazier RA.
    J Agric Food Chem; 2006 Apr 19; 54(8):2992-6. PubMed ID: 16608220
    [Abstract] [Full Text] [Related]

  • 6. Chemical analysis of meat products.
    Ellis RL.
    J Assoc Off Anal Chem; 1987 Apr 19; 70(1):77-80. PubMed ID: 3558282
    [Abstract] [Full Text] [Related]

  • 7. The actin content of different muscles from beef and pork.
    den Hartog JM, Jonker MA, van Roon PS, Haasnoot W.
    Meat Sci; 1988 Apr 19; 22(4):293-302. PubMed ID: 22055413
    [Abstract] [Full Text] [Related]

  • 8. Optimization of conditions for myofibril preparation from mechanically recovered chicken meat.
    Stangierski J, Kijowski J.
    Nahrung; 2000 Oct 19; 44(5):333-8. PubMed ID: 11075375
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  • 10. Elimination of vegetable proteins in meat products by direct determination of muscle protein.
    Herrmann C, Thoma H, Kotter L.
    Ann Nutr Aliment; 1977 Oct 19; 31(2):255-7. PubMed ID: 907281
    [No Abstract] [Full Text] [Related]

  • 11. Specific serological identification of ostrich meat and meat products.
    van den Heever LW, Marais S.
    J S Afr Vet Assoc; 1975 Sep 19; 46(3):261-3. PubMed ID: 815549
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  • 12. Multicomponent analysis of meat products.
    Bjarnø OC.
    J Assoc Off Anal Chem; 1981 Nov 19; 64(6):1392-6. PubMed ID: 7309659
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  • 13. Collaborative study on the detection of caseinate and soya protein isolate in meat products.
    Beljaars PR, Olsman WJ.
    Ann Nutr Aliment; 1977 Nov 19; 31(2):233-43. PubMed ID: 410345
    [No Abstract] [Full Text] [Related]

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  • 15. Applying morphologic techniques to evaluate hotdogs: what is in the hotdogs we eat?
    Prayson BE, McMahon JT, Prayson RA.
    Ann Diagn Pathol; 2008 Apr 19; 12(2):98-102. PubMed ID: 18325469
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  • 19. [Preservation of vitamin B1 and B2 during the preparation of pork meat].
    Frouin A, Bazile J, Jondeau D.
    Ann Nutr Aliment; 1978 Apr 19; 32(2-3):417-24. PubMed ID: 568446
    [Abstract] [Full Text] [Related]

  • 20. High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles.
    Zhu X, Ruusunen M, Gusella M, Zhou G, Puolanne E.
    Meat Sci; 2011 Oct 19; 89(2):181-8. PubMed ID: 21663805
    [Abstract] [Full Text] [Related]

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