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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

185 related items for PubMed ID: 7309659

  • 1.
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  • 2. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC, Arneth W, Noack W, Pfeiffer G.
    J Assoc Off Anal Chem; 1982 May; 65(3):696-700. PubMed ID: 7096252
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  • 4. Determination of total fat in meat and meat products by a rapid, dry column method.
    Maxwell RJ, Marmer WN, Zubillaga MP, Dalickas GA.
    J Assoc Off Anal Chem; 1980 May; 63(3):600-3. PubMed ID: 7430045
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  • 5. Near-infrared reflectance determination of fat, protein, and moisture in fresh meat.
    Kruggel WG, Field RA, Riley ML, Radloff HD, Horton KM.
    J Assoc Off Anal Chem; 1981 May; 64(3):692-6. PubMed ID: 7240075
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  • 6. Mojonnier method as reference for infrared determination of fat in meat products.
    Mills BL, van de Voort FR, Usborne WR.
    J Assoc Off Anal Chem; 1983 Jul; 66(4):1048-50. PubMed ID: 6885688
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  • 8. Improved enzyme-linked immunosorbent assay for determination of soy protein in meat products.
    Rittenburg JH, Adams A, Palmer J, Allen JC.
    J Assoc Off Anal Chem; 1987 Jul; 70(3):582-7. PubMed ID: 3610975
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  • 9. Determination of nitrogen and protein content of meat and meat products.
    Benedict RC.
    J Assoc Off Anal Chem; 1987 Jul; 70(1):69-74. PubMed ID: 3558279
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  • 10. Sulfuric acid/hydrogen peroxide digestion and colorimetric a collaborative study.
    Christians DK, Aspelund TG, Brayton SV, Roberts LL.
    J Assoc Off Anal Chem; 1991 Jul; 74(1):22-6. PubMed ID: 2026572
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  • 11. 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; 72(2):E64-72. PubMed ID: 17995835
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  • 15. Comparative analysis of meat samples prepared with food chopper and bowl cutter.
    Pettinati JD, Ackerman SA, Jenkins RK, Happich ML, Phillips JG.
    J Assoc Off Anal Chem; 1983 May; 66(3):759-65. PubMed ID: 6863196
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  • 16. Comparison of the Volhard and potentiometric methods for the determination of chloride in meat products: collaborative study.
    Beljaars PR, Horwitz W.
    J Assoc Off Anal Chem; 1985 May; 68(3):480-4. PubMed ID: 4019371
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  • 17. [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
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  • 19. A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products.
    Prieto N, Pawluczyk O, Dugan MER, Aalhus JL.
    Appl Spectrosc; 2017 Jul 15; 71(7):1403-1426. PubMed ID: 28534672
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