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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > chilled foods > chilled meats × 14 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (5)    (Click to View) Concentration of biologically active polyamines in rabbit meat, liver and kidney after slaughter and their changes during meat storage and cooking Meat science (Click to View) Prevalence of Arcobacter spp. on chicken meat at retail markets and in farm chickens in Selangor, Malaysia Food control (Click to View) Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria Meat science (Click to View) Evaluation of Various Ammonia Assays for Testing of Contaminated Muscle Food Products Journal of food science (Click to View) The behaviour of the protein complex throughout the technological process in the production of cooked cold meats Meat science biochemistry (4)    (Click to View) Study on release mechanism of inhibitory components from cinnamon and clove powders Journal of food safety (Click to View) Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage Food research international (Click to View) Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria Meat science (Click to View) Consequences of high-pressure processing of vacuum-packaged frankfurters on the formation of polyamines: Effect of chilled storage Food chemistry cell biology (3)    (Click to View) Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia Meat science (Click to View) Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria Meat science (Click to View) The behaviour of the protein complex throughout the technological process in the production of cooked cold meats Meat science genetics (1)    (Click to View) Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria Meat science microbiology (3)    (Click to View) Prevalence of Arcobacter spp. on chicken meat at retail markets and in farm chickens in Selangor, Malaysia Food control (Click to View) Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria Meat science (Click to View) Assessment of levels of bacterial contamination of large wild game meat in Europe Food microbiology nutrition (1)    (Click to View) The behaviour of the protein complex throughout the technological process in the production of cooked cold meats Meat science organisms (7)    (Click to View) Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia Meat science (Click to View) Concentration of biologically active polyamines in rabbit meat, liver and kidney after slaughter and their changes during meat storage and cooking Meat science (Click to View) Human risk from thermotolerant Campylobacter on broiler meat in Denmark International journal of food microbiology (Click to View) Prevalence of Arcobacter spp. on chicken meat at retail markets and in farm chickens in Selangor, Malaysia Food control (Click to View) Seasonal influence on the prevalence of thermotolerant Campylobacter in retail broiler meat in Denmark Food microbiology (Click to View) Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria Meat science (Click to View) Assessment of levels of bacterial contamination of large wild game meat in Europe Food microbiology physiology (1)    (Click to View) The behaviour of the protein complex throughout the technological process in the production of cooked cold meats Meat science zoology (4)    (Click to View) Concentration of biologically active polyamines in rabbit meat, liver and kidney after slaughter and their changes during meat storage and cooking Meat science (Click to View) Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria Meat science (Click to View) Evaluation of Various Ammonia Assays for Testing of Contaminated Muscle Food Products Journal of food science (Click to View) The behaviour of the protein complex throughout the technological process in the production of cooked cold meats Meat science