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Economics, Business and Industry: products and commodities > agricultural products > animal products > meat products > meat extracts × 24 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (2)    (Click to View) An enzyme sensor for the determination of total amines in dry-fermented sausages Journal of food engineering (Click to View) Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausages Journal of food engineering equipment (1)    (Click to View) Optimisation of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system Food chemistry materials science (2)    (Click to View) Influence of carbon sources and C/N ratio on EPS production in anaerobic sequencing batch biofilm reactors for wastewater treatment Bioresource technology (Click to View) Antioxidant effects of broccoli powder extract in goat meat nuggets Meat science mathematics and statistics (4)    (Click to View) Equations for spectrophotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extracts Food chemistry (Click to View) Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods Food analytical methods (Click to View) Metabolomic approach for the detection of mechanically recovered meat in food products Food chemistry (Click to View) Optimisation of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system Food chemistry methodology (12)    (Click to View) Identification of pork genome in commercial meat extracts for Halal authentication by SYBR green I real-time PCR International journal of food science and technology (Click to View) Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography – Chemical ionisation mass spectrometry Food chemistry (Click to View) An enzyme sensor for the determination of total amines in dry-fermented sausages Journal of food engineering (Click to View) Use of response surface optimization for the production of biosurfactant from Rhodococcus spp. MTCC 2574 Bioresource technology (Click to View) Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausages Journal of food engineering (Click to View) Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack Food microbiology (Click to View) Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods Food analytical methods (Click to View) Detection of Adulteration of Meat and Meat Products with Buffalo Meat Employing Polymerase Chain Reaction Assay Food analytical methods (Click to View) Optimisation of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system Food chemistry (Click to View) New method for the analysis of heterocyclic amines in meat extracts using pressurised liquid extraction and liquid chromatography-tandem mass spectrometry Journal of chromatography (Click to View) Optimisation of microwave assisted extraction (MAE) for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat Meat science (Click to View) Effect of different acids on the extraction of pepsin-solubilised collagen containing melanin from silky fowl feet Food chemistry research (2)    (Click to View) The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat Small ruminant research (Click to View) Mechanisms of body fat modulation by conjugated linoleic acid (CLA) Food research international support systems and models (4)    (Click to View) Use of response surface optimization for the production of biosurfactant from Rhodococcus spp. MTCC 2574 Bioresource technology (Click to View) Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature Meat science (Click to View) Metabolomic approach for the detection of mechanically recovered meat in food products Food chemistry (Click to View) Mechanisms of body fat modulation by conjugated linoleic acid (CLA) Food research international technology (10)    (Click to View) Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography – Chemical ionisation mass spectrometry Food chemistry (Click to View) An enzyme sensor for the determination of total amines in dry-fermented sausages Journal of food engineering (Click to View) Influence of carbon sources and C/N ratio on EPS production in anaerobic sequencing batch biofilm reactors for wastewater treatment Bioresource technology (Click to View) Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausages Journal of food engineering (Click to View) Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack Food microbiology (Click to View) Optimization of process parameters for the production of tyrosine phenol lyase by Citrobacter freundii MTCC 2424 Bioresource technology (Click to View) Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment International journal of food microbiology (Click to View) New method for the analysis of heterocyclic amines in meat extracts using pressurised liquid extraction and liquid chromatography-tandem mass spectrometry Journal of chromatography (Click to View) Optimisation of microwave assisted extraction (MAE) for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat Meat science (Click to View) Effect of different acids on the extraction of pepsin-solubilised collagen containing melanin from silky fowl feet Food chemistry