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These terms define your current search. Click the × to remove a term. Biological Sciences: microbiology × Economics, Business and Industry: products and commodities > agricultural products > foods > food paste × 9 results Group by: Biological Sciences, Economics, Business and Industry   (Click to View) Efficiency of anacardic acid as preservative in tomato products Journal of food processing and preservation (Click to View) Color compensation in nitrite‐reduced meat batters incorporating paprika or tomato paste Journal of the science of food and agriculture (Click to View) Microbiological quality of sous vide cook-chill preserved food at different shelf life Journal of food processing and preservation (Click to View) Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked fish paste) Food chemistry (Click to View) Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature Journal of food engineering (Click to View) A continuous plant for food preservation by high pressure CO2 Journal of food engineering (Click to View) Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods Journal of food engineering (Click to View) Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation Food chemistry (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