Cargando…

Health Tract, No. 205: Cooking Meats

Detalles Bibliográficos
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	1864
Materias:	Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9196376/ https://www.ncbi.nlm.nih.gov/pubmed/36488201

Ejemplares similares

Health Tract, No. 205: Cooking Meats
Publicado: (1864)

Health Tract, No. 205: Cooking Meats
Publicado: (1865)

Cooked Meats
por: Ferris, A. M.
Publicado: (1876)

Remarks on the Cooking and Preserving of Meat
Publicado: (1851)

A Good Method of Cooking Frozen Meat
Publicado: (1912)

Meat-cooking mutagens and risk of renal cell carcinoma
por: Daniel, C R, et al.
Publicado: (2011)

Improving of Gelling Capacity of Cooked Crab Meat Proteins
por: Trejo-Díaz, Gabriela Nallely, et al.
Publicado: (2021)

Effectiveness of a covered oil-free cooking process on the abatement of air pollutants from cooking meats
por: Huang, Wei-Wen, et al.
Publicado: (2023)

From Across the Seas: Meat Prices; Cooking; the Staff's Liabilities
Publicado: (1916)

Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands
por: Ferrer, Monica, et al.
Publicado: (2020)

Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat
por: Kim, Ji-Hee, et al.
Publicado: (2016)

Bioaccessibility of Pb from Ammunition in Game Meat Is Affected by Cooking Treatment
por: Mateo, Rafael, et al.
Publicado: (2011)

Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat
por: Abdullah, Abu Tareq Mohammad, et al.
Publicado: (2022)

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat
por: Park, C.H., et al.
Publicado: (2020)

Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat
por: Siddique, Rabia, et al.
Publicado: (2021)

Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment
por: Li, Mengmeng, et al.
Publicado: (2022)

I205
por: Ristori, L
Publicado: (1995)

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics
por: Koppel, Kadri, et al.
Publicado: (2014)

In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects
por: Poudel, Bijay Kumar, et al.
Publicado: (2017)

Cooked broiler meat quality affected by different Mediterranean medicinal plants in the diet
por: AL-Hijazeen, Marwan A., et al.
Publicado: (2022)

The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking
por: Triyannanto, Endy, et al.
Publicado: (2022)

Fate of Sulfonamides and Tetracyclines in Meat during Pan Cooking: Focus on the Thermodegradation of Sulfamethoxazole
por: Planche, Christelle, et al.
Publicado: (2022)

Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat
por: Weigel, Ingrid, et al.
Publicado: (2023)

Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process
por: Zhao, Wenhong, et al.
Publicado: (2022)

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender
por: Cruz-López, Salvador Osvaldo, et al.
Publicado: (2022)

CD205 (DEC-205): A recognition receptor for apoptotic and necrotic self
por: Shrimpton, Rachel E., et al.
Publicado: (2009)

Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges
por: Soltani Firouz, Mahmoud, et al.
Publicado: (2022)

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
por: Latoch, Agnieszka, et al.
Publicado: (2023)

Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health
por: Duthie, Garry, et al.
Publicado: (2013)

Cooks and Cooking
Publicado: (1889)

Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
por: Ni, Qianlin, et al.
Publicado: (2020)

Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
por: Choe, Juhui, et al.
Publicado: (2018)

The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality
por: Ismail, Ishamri, et al.
Publicado: (2019)

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
por: Zahari, Izalin, et al.
Publicado: (2020)

Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products
por: Karwowska, Małgorzata, et al.
Publicado: (2019)

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat
por: Wereńska, Monika, et al.
Publicado: (2022)

Effect of Cooking Methods on Amphenicols and Metabolites Residues in Livestock and Poultry Meat Spiked Tissues
por: Wu, Manli, et al.
Publicado: (2022)

Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product
por: Bahwan, Mouza, et al.
Publicado: (2023)

Prevalence of Staphylococcus aureus, Escherichia coli and Salmonella spp. isolated from meat and cooked meat at Khon Kaen Municipality Schools
por: Polpakdee, A, et al.
Publicado: (2015)

Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat
por: Lee, Boin, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_bs5har9ugk5aig1ckhb3o5n45p