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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 > stews × 14 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (7)    (Click to View) Iron bioavailibity from a tropical leafy vegetable in anaemic mice Nutrition and metabolism (Click to View) Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking Meat science (Click to View) Enzymatic and some biochemical changes associated with the production of kantong, a traditional fermented condiment in northern ghana Journal of food biochemistry (Click to View) THE Composition of essential oils of different parts of laurel, mountain tea, sage and ajowan Journal of food biochemistry (Click to View) Influence of taro (Colocasia esculenta L. Shott) growth conditions on the phenolic composition and biological properties Food chemistry (Click to View) Biologically active polyamines in pig kidneys and spleen: Content after slaughter and changes during cold storage and cooking Meat science (Click to View) Changes in the content of biologically active polyamines during beef loin storage and cooking Meat science behavior (1)    (Click to View) Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce Journal of food processing and preservation biochemistry (7)    (Click to View) Food menus evaluation for most liked products in children from Puna, region of Argentina Appetite (Click to View) Iron bioavailibity from a tropical leafy vegetable in anaemic mice Nutrition and metabolism (Click to View) Optimization of osmotic dehydration process of carrot cubes in sucrose solution Journal of food process engineering (Click to View) Prediction of some physical properties of osmodehydrated carrot cubes using response surface methodology Journal of food processing and preservation (Click to View) Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce Journal of food processing and preservation (Click to View) Enzymatic and some biochemical changes associated with the production of kantong, a traditional fermented condiment in northern ghana Journal of food biochemistry (Click to View) Influence of taro (Colocasia esculenta L. Shott) growth conditions on the phenolic composition and biological properties Food chemistry botany (4)    (Click to View) Iron bioavailibity from a tropical leafy vegetable in anaemic mice Nutrition and metabolism (Click to View) Enzymatic and some biochemical changes associated with the production of kantong, a traditional fermented condiment in northern ghana Journal of food biochemistry (Click to View) THE Composition of essential oils of different parts of laurel, mountain tea, sage and ajowan Journal of food biochemistry (Click to View) Influence of taro (Colocasia esculenta L. Shott) growth conditions on the phenolic composition and biological properties Food chemistry genetics (2)    (Click to View) Iron bioavailibity from a tropical leafy vegetable in anaemic mice Nutrition and metabolism (Click to View) Biologically active polyamines in pig kidneys and spleen: Content after slaughter and changes during cold storage and cooking Meat science microbiology (3)    (Click to View) Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce Journal of food processing and preservation (Click to View) Enzymatic and some biochemical changes associated with the production of kantong, a traditional fermented condiment in northern ghana Journal of food biochemistry (Click to View) Assessment of levels of bacterial contamination of large wild game meat in Europe Food microbiology nutrition (4)    (Click to View) Food menus evaluation for most liked products in children from Puna, region of Argentina Appetite (Click to View) Iron bioavailibity from a tropical leafy vegetable in anaemic mice Nutrition and metabolism (Click to View) Prediction of some physical properties of osmodehydrated carrot cubes using response surface methodology Journal of food processing and preservation (Click to View) Influence of taro (Colocasia esculenta L. Shott) growth conditions on the phenolic composition and biological properties Food chemistry organisms (7)    (Click to View) Iron bioavailibity from a tropical leafy vegetable in anaemic mice Nutrition and metabolism (Click to View) Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce Journal of food processing and preservation (Click to View) Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking Meat science (Click to View) Headspace SPME–GC/MS evaluation of ethanol retention in cooked meals containing alcoholic drinks Food chemistry (Click to View) Assessment of levels of bacterial contamination of large wild game meat in Europe Food microbiology (Click to View) THE Composition of essential oils of different parts of laurel, mountain tea, sage and ajowan Journal of food biochemistry (Click to View) Biologically active polyamines in pig kidneys and spleen: Content after slaughter and changes during cold storage and cooking Meat science physiology (4)    (Click to View) Iron bioavailibity from a tropical leafy vegetable in anaemic mice Nutrition and metabolism (Click to View) Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce Journal of food processing and preservation (Click to View) Enzymatic and some biochemical changes associated with the production of kantong, a traditional fermented condiment in northern ghana Journal of food biochemistry (Click to View) Influence of taro (Colocasia esculenta L. Shott) growth conditions on the phenolic composition and biological properties Food chemistry psychology (1)    (Click to View) Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce Journal of food processing and preservation zoology (4)    (Click to View) Iron bioavailibity from a tropical leafy vegetable in anaemic mice Nutrition and metabolism (Click to View) Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking Meat science (Click to View) Biologically active polyamines in pig kidneys and spleen: Content after slaughter and changes during cold storage and cooking Meat science (Click to View) Changes in the content of biologically active polyamines during beef loin storage and cooking Meat science