PubMed · 7341575
The source did not provide an abstract. Follow the original record for more information.
Explore connections, maps & timelines
H W Ockerman. 1981-12-15. Statistical quality control in meat processing.. https://pubmed.ncbi.nlm.nih.gov/7341575/
Cite the original work for its findings. Save a collection to share your selection of sources.
KEEP EXPLORING
1. A simple in vitro technique that predicts drug transfer into breast milk is described. 2. Drugs of differing physical and chemical characteristics were tested. 3. The technique provides an experimental system for studying plasma to milk transfer with changing milk composition. 4. A mechanism proposing a role of milk proteins in controlling drug entry into milk is discussed.
A new 3D acquisition regimen that enables the collection of conventional, water-suppressed, and fat-suppressed images with no increase in scan times compared with currently implemented 3D sequences is presented. The method is based on conventional 3D steady state with interleaved selective excitation of the fat resonance resulting in acquisition of a fat-based image during the TR period experienced by the water spins. This new sequence is relatively tolerant to susceptibility artifacts and results in excellent water-based images. Because the idea, which we propose, is independent of the type of steady-state imaging protocol utilized, it can be easily applied with regimens that are specifically tailored to enhance contrast.
Rice-defatted soy flour blends prepared in three proportions viz. 40:60, 50:50 and 60:40 were fermented with buttermilk at 25, 30 and 35 degrees C for 12, 18 and 24 h. Fermentation of these blends lowered the pH and raised the titratable acidity, maximum drop in pH and rise in titratable acidity being observed at 35 degrees C for 24 h. The fermentation either decreased or did not change the protein content of cereal-legume blends. Fat as well as ash content remained unaltered irrespective of temperature and time period of fermentation.