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Items: 1 to 20 of 118

1.

[Fractional and fatty-acid composition of the lipids of horse and camel meat].

Orlov VK, Servetnik-Chalaia GK, Zagibaĭlova NB.

Vopr Pitan. 1985 Jul-Aug;(4):71-6. Russian.

PMID:
4060691
2.

Fatty acid composition of hump triglycerides of the camel Camelus dromedarius.

Mirgani T.

Comp Biochem Physiol B. 1977;58(2):211-3.

PMID:
318265
3.

Fatty acids and lipids of camel milk and colostrum.

Gorban AM, Izzeldin OM.

Int J Food Sci Nutr. 2001 May;52(3):283-7.

PMID:
11400477
4.
5.

Camel cocktail sausage and its physicochemical and sensory quality.

Soltanizadeh N, Kadivar M, Keramat J, Bahrami H, Poorreza F.

Int J Food Sci Nutr. 2010 Mar;61(2):226-43. doi: 10.3109/09637480903373328.

PMID:
20095913
6.

Total lipids of Sarda sheep meat that include the fatty acid and alkenyl composition and the CLA and trans-18:1 isomers.

Santercole V, Mazzette R, De Santis EP, Banni S, Goonewardene L, Kramer JK.

Lipids. 2007 Apr;42(4):361-82. Epub 2007 Feb 16.

PMID:
17406931
7.

The polyunsaturated nature of horse and kangaroo fats.

Redgrave TG, Vickery DM.

Med J Aust. 1973 Dec 22;2(25):116-8. No abstract available.

PMID:
4776216
8.

[Fat and content of yakutan horse fat tissue].

Mordovskaia VI, Krivoshapkin VG, Pogozheva AV, Baĭkov VG.

Vopr Pitan. 2005;74(6):17-23. Russian.

PMID:
16605002
9.

Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles.

Kadim IT, Al-Karousi A, Mahgoub O, Al-Marzooqi W, Khalaf SK, Al-Maqbali RS, Al-Sinani SS, Raiymbek G.

Meat Sci. 2013 Mar;93(3):564-71. doi: 10.1016/j.meatsci.2012.11.028. Epub 2012 Nov 20.

PMID:
23273465
10.

The use of the fatty acid composition of lipids in the identification of horse and kangaroo meat.

Payne E.

J Sci Food Agric. 1971 Oct;22(10):520-2. No abstract available.

PMID:
5158797
11.

Fatty acid composition of the meat and fat of the one-humped camel (camelus dromedarius).

Rawdah TN, Zamil El-Faer M, Koreish SA.

Meat Sci. 1994;37(1):149-55. doi: 10.1016/0309-1740(94)90151-1.

PMID:
22059419
12.

Manipulating meat quality and composition.

Wood JD, Enser M, Fisher AV, Nute GR, Richardson RI, Sheard PR.

Proc Nutr Soc. 1999 May;58(2):363-70. Review.

PMID:
10466178
13.

An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain.

Belaunzaran X, Lavín P, Barron LJ, Mantecón AR, Kramer JK, Aldai N.

Meat Sci. 2017 Feb;124:39-47. doi: 10.1016/j.meatsci.2016.10.014. Epub 2016 Oct 29.

PMID:
27835833
14.

Horse-meat for human consumption - Current research and future opportunities.

Belaunzaran X, Bessa RJ, Lavín P, Mantecón AR, Kramer JK, Aldai N.

Meat Sci. 2015 Oct;108:74-81. doi: 10.1016/j.meatsci.2015.05.006. Epub 2015 May 14. Review.

PMID:
26047980
15.
16.

Meat lipid profiles: a comparison of meat from domesticated and wild Southern African animals.

Davidson B, Maciver J, Lessard E, Connors K.

In Vivo. 2011 Mar-Apr;25(2):197-202.

PMID:
21471535
17.

[Fatty acid content of the lipid fraction of the meat of chickens fed mixed feeds with added bacterial protein].

Monov G, Ionova I, Petkov R, Miteva E.

Vet Med Nauki. 1984;21(7-8):74-8. Bulgarian.

PMID:
6506461
18.

Color and the lipid composition of pork muscles.

Luddy FE, Herb SF, Magidman P, Spinelli M, Wasserman AE.

J Am Oil Chem Soc. 1970 Feb;47(2):65-74. No abstract available.

PMID:
5414597
19.

[Fatty acid content in the lipid fraction of the meat of wild pigs].

Petkov R, Monov G.

Vet Med Nauki. 1985;22(3):54-8. Bulgarian.

PMID:
3992935
20.

Lipids and fatty acids in roasted chickens.

Souza SA, Visentainer JV, Matsushita M, Souza NE.

Arch Latinoam Nutr. 1999 Sep;49(3):295-7.

PMID:
10667273

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