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Economics, Business and Industry: products and commodities > agricultural products > animal products > meat products > organ meats × 52 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (2)    (Click to View) Predominant strains of thermophilic Campylobacter spp. in a german poultry slaughterhouse International journal of food microbiology (Click to View) Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties Meat science equipment (1)    (Click to View) Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer's data, by principal components analysis and potential curves Meat science materials science (2)    (Click to View) Mixtures of beef tripe, beef liver and soybeans applied to food development Journal of food processing and preservation (Click to View) Hepatic steatosis in artificially fed marine teleosts Journal of fish diseases mathematics and statistics (5)    (Click to View) Estimation of dietary folic acid intake in three generations of females in Southern Spain Appetite (Click to View) Availability, Brands, Labelling and Salmonella Contamination of Raw Pet Food in the Minneapolis/St. Paul Area Zoonoses and public health (Click to View) Sources of cadmium exposure among healthy premenopausal women Science of the total environment (Click to View) Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer's data, by principal components analysis and potential curves Meat science (Click to View) Changes in carcass composition and meat quality when selecting rabbits for growth rate Meat science methodology (20)    (Click to View) Sources of cadmium exposure among healthy premenopausal women Science of the total environment (Click to View) Determination of β-lactam residues in foodstuffs of animal origin using supported liquid membrane extraction and liquid chromatography-mass spectrometry Food chemistry (Click to View) Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer's data, by principal components analysis and potential curves Meat science (Click to View) Preparation of anti-Pefloxacin Antibody and Development of an Indirect Competitive Enzyme-Linked Immunosorbent Assay for Detection of Pefloxacin Residue in Chicken Liver Journal of agricultural and food chemistry (Click to View) Bioavailability of food folates is 80% of that of folic acid American journal of clinical nutrition (Click to View) Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat Meat science (Click to View) In-house method validation: Application in arsenic analysis Journal of food composition and analysis (Click to View) Prevalence and numbers of coliphages and Campylobacter jejuni bacteriophages in New Zealand foods International journal of food microbiology (Click to View) Determination of Tetracycline Antibiotic Residues in Edible Swine Tissues by Liquid Chromatography with Spectrofluorometric Detection and Confirmation by Mass Spectrometry Journal of agricultural and food chemistry (Click to View) Predominant strains of thermophilic Campylobacter spp. in a german poultry slaughterhouse International journal of food microbiology (Click to View) Quantification of cadmium and lead in offal by SF-ICP-MS: Method development and uncertainty estimate Food chemistry (Click to View) Use of γ-irradiation to reduce Clostridium perfringens on ready-to-eat bovine tripe Meat science (Click to View) Mass Spectrometric Identification of Molecular Species of Phosphatidylcholine and Lysophosphatidylcholine Extracted from Shark Liver Journal of agricultural and food chemistry (Click to View) Inactivation of infectious hepatitis E virus present in commercial pig livers sold in local grocery stores in the United States International journal of food microbiology (Click to View) Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties Meat science (Click to View) Occurrence and growth of yeasts in processed meat products - Implications for potential spoilage Meat science (Click to View) Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography-high-resolution mass spectrometry Journal of chromatography (Click to View) Development and quality evaluation of cooked buffalo tripe rolls Meat science (Click to View) Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion/Caco-2 cell model Nutrition research (Click to View) Method Validation for Determination of Cadmium and Lead in Offal by Means of Quadrupole Inductively Coupled Plasma Mass Spectrometry Journal of agricultural and food chemistry research (8)    (Click to View) Estimation of dietary folic acid intake in three generations of females in Southern Spain Appetite (Click to View) Cadmium and Lead Levels in Muscle and Edible Offal of Cow Reared in Nigeria Bulletin of environmental contamination and toxicology (Click to View) Vascular action of polyphenols Molecular nutrition and food research (Click to View) Effect of casein and oat flour on physicochemical and oxidative processes of cooked chicken kofta Journal of food processing and preservation (Click to View) Sources of cadmium exposure among healthy premenopausal women Science of the total environment (Click to View) Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer's data, by principal components analysis and potential curves Meat science (Click to View) Ingestion of potato starch decreases chymotrypsin but does not affect trypsin, amylase, or lipase activity in the pancreas in rats Nutrition research (Click to View) Quantification of cadmium and lead in offal by SF-ICP-MS: Method development and uncertainty estimate Food chemistry support systems and models (2)    (Click to View) Sources of cadmium exposure among healthy premenopausal women Science of the total environment (Click to View) Ingestion of potato starch decreases chymotrypsin but does not affect trypsin, amylase, or lipase activity in the pancreas in rats Nutrition research technology (18)    (Click to View) Effects of supplementing Erythrina brucei leaf as a substitute for cotton seed meal on growth performance and carcass characteristics of Sidama goats fed basal diet of natural grass hay Tropical plant biology (Click to View) Mixtures of beef tripe, beef liver and soybeans applied to food development Journal of food processing and preservation (Click to View) Availability, Brands, Labelling and Salmonella Contamination of Raw Pet Food in the Minneapolis/St. Paul Area Zoonoses and public health (Click to View) Thermal destruction of Listeria monocytogenes during liver sausage processing Food microbiology (Click to View) Determination of β-lactam residues in foodstuffs of animal origin using supported liquid membrane extraction and liquid chromatography-mass spectrometry Food chemistry (Click to View) Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate Meat science (Click to View) Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer's data, by principal components analysis and potential curves Meat science (Click to View) Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat Meat science (Click to View) Prevalence and numbers of coliphages and Campylobacter jejuni bacteriophages in New Zealand foods International journal of food microbiology (Click to View) Determination of Tetracycline Antibiotic Residues in Edible Swine Tissues by Liquid Chromatography with Spectrofluorometric Detection and Confirmation by Mass Spectrometry Journal of agricultural and food chemistry (Click to View) Changes in the content of biologically active polyamines during storage and cooking of pig liver Meat science (Click to View) Predominant strains of thermophilic Campylobacter spp. in a german poultry slaughterhouse International journal of food microbiology (Click to View) Use of γ-irradiation to reduce Clostridium perfringens on ready-to-eat bovine tripe 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) Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties Meat science (Click to View) Mutagenic heterocyclic amine content in thermally processed offal products Food chemistry (Click to View) Occurrence and growth of yeasts in processed meat products - Implications for potential spoilage Meat science (Click to View) Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography-high-resolution mass spectrometry Journal of chromatography