Cargando…

Concentrated Meat Foods

Detalles Bibliográficos
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Scientific Press 1911
Materias:	Dietetics
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5222477/ https://www.ncbi.nlm.nih.gov/pubmed/29822568

Ejemplares similares

The Nutritive Value of "Standard" Bread
Publicado: (1911)

Diet and Diet Fads
Publicado: (1908)

Idiosyncrasy
Publicado: (1909)

Young's Dietary in Typhoid Fever Cases
Publicado: (1909)

The nutritional quality of food parcels provided by food banks and the effectiveness of food banks at reducing food insecurity in developed countries: a mixed‐method systematic review
por: Oldroyd, Lucy, et al.
Publicado: (2022)

Variation in cardiovascular disease risk factors among older adults in the Hunter Community Study cohort: A comparison of diet quality versus polygenic risk score
por: Reay, William R., et al.
Publicado: (2022)

Impact of the MTHFR C677T polymorphism on blood pressure and related central haemodynamic parameters in healthy adults
por: Rooney, Martina, et al.
Publicado: (2022)

Resting energy expenditure of a diverse group of South African men and women
por: Pretorius, Adeline, et al.
Publicado: (2022)

Exploring stakeholder experiences of dietetic service and care delivery: A systematic qualitative review
por: Elliott, Andrea, et al.
Publicado: (2022)

Response to a novel, weight self‐awareness plan used in a multi‐component lifestyle intervention programme to reduce breast cancer risk factors in older women—Secondary analysis from the ActWELL trial
por: Zaremba, Suzanne M. M., et al.
Publicado: (2022)

Developing the Quality in Nutrition Care Model for Dietitians (QUINCE‐MOD) in primary care: A mixed‐method survey of healthcare consumers and professionals
por: Kirkegaard, Amy, et al.
Publicado: (2022)

Facilitators and barriers to providing culinary nutrition, culinary medicine and behaviour change support: An online cross‐sectional survey of Australian health and education professionals
por: Asher, Roberta C., et al.
Publicado: (2022)

Effect of vitamin D(3) supplementation on cardiometabolic disease risk among overweight/obese adult males in the UK: A pilot randomised controlled trial
por: Agbalalah, Tarimoboere, et al.
Publicado: (2022)

A realist evaluation of a community of practice for dietitians and nutritionists working in Aboriginal and Torres Strait Islander health
por: Wilson, Annabelle, et al.
Publicado: (2022)

Diseased Meats as Food
por: Morris, Claude D.
Publicado: (1893)

Food animal pathology and meat hygiene /
por: Herenda, Drago Carl
Publicado: (1991)

Food for Thought: Proteomics for Meat Safety
por: Tarbeeva, Svetlana, et al.
Publicado: (2023)

Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions
por: dos Santos, Mirian, et al.
Publicado: (2022)

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
por: McClements, David Julian, et al.
Publicado: (2021)

Meat analog as future food: a review
por: Ismail, Ishamri, et al.
Publicado: (2020)

Plant‐based foods as meat and fat substitutes
por: Munialo, Claire D., et al.
Publicado: (2023)

Comparison of Major Protein-Source Foods and Other Food Groups in Meat-Eaters and Non-Meat-Eaters in the EPIC-Oxford Cohort
por: Papier, Keren, et al.
Publicado: (2019)

Protein and energy concentrations of meat meal and meat and bone meal fed to pigs based on in vitro assays
por: Choi, Hyunjun, et al.
Publicado: (2021)

Concentrated Foods
Publicado: (1899)

Concentrated Foods
Publicado: (1891)

Concentrated Foods
Publicado: (1885)

Meat Quality Traits of Pigs Finished on Food Waste
por: Choe, Jihwan, et al.
Publicado: (2017)

Food safety knowledge, attitude and practices of meat handler in abattoir and retail meat shops of Jigjiga Town, Ethiopia
por: TEGEGNE, H.A., et al.
Publicado: (2017)

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review
por: Yu, Hwan Hee, et al.
Publicado: (2021)

Heterogeneity in Meat Food Groups Can Meaningfully Alter Population-Level Intake Estimates of Red Meat and Poultry
por: O'Connor, Lauren E., et al.
Publicado: (2021)

Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat
por: Ramos-Diaz, J.M., et al.
Publicado: (2022)

Some War Problems in Food: II. Meat Rations for the Staff
Publicado: (1917)

Communicating Risk Regarding Food Consumption: The Case of Processed Meat
por: Zec, Slavica, et al.
Publicado: (2019)

Financial forecasting for self-sufficiency and food security in poultry meat
por: Alnafissa, Mohamad, et al.
Publicado: (2021)

Sustainable Future Protein Foods: The Challenges and the Future of Cultivated Meat
por: Chodkowska, Karolina A., et al.
Publicado: (2022)

High protein-containing new food by cell powder meat
por: Choi, Bumgyu, et al.
Publicado: (2023)

Meat food fraud risk in Chinese markets 2012–2021
por: Li, Xiaoman, et al.
Publicado: (2023)

The Value of Concentrated Foods
Publicado: (1899)

Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia
por: Kaczmarska, Kornelia, et al.
Publicado: (2021)

Special Analytical and Health Commission on Tinned and Preserved Food: VI. "Special" Canned Meat Foods
Publicado: (1906)

Cannot write session to /tmp/vufind_sessions/sess_mlkhttb3n4tq16m3rknu1nl403