computerised system for direct recording of data csa version 4.2 (Compusense Inc)
90
Structured Review
Compusense Inc
computerised system for direct recording of data csa version 4.2
Computerised System For Direct Recording Of Data Csa Version 4.2, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerised+system+for+direct+recording+of+data+csa+version+4%2E2/computerized+system+csa+version+4+6/pm22063916-66-17-19
Average 90 stars, based on 1 article reviews
Computerised System For Direct Recording Of Data Csa Version 4.2, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerised+system+for+direct+recording+of+data+csa+version+4%2E2/computerized+system+csa+version+4+6/pm22063916-66-17-19
Average 90 stars, based on 1 article reviews
computerised system for direct recording of data csa version 4.2 - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Quality of comminuted sausages formulated from mechanically deboned poultry meat. Article Snippet: Comminuted sausages formulated with mechanically deboned poultry meat—MDPM (turkey or chicken, frame or neck) treated in different ways before production (vacuum packed MDPM or air packed skeletons deboned at production) and stored frozen for 6 or 18 weeks have been studied using a full-factorial design and chemical, physical and sensory analysis.. MDPM was obtained from a Beehive separator.. Comminuted sausages with MDPM from turkey frames, stored at 25 C as skeletons, packed in air for 18 weeks developed marked rancid odour and flavour which could also be detected by thiobarbituric acid reactive substances (TBARS) and the concentration of volatile compounds. Article Title: By-products from herbs essential oil production as ingredient in marinade for turkey thighs Article Snippet: Herb decoctions—the aqueous extract of rosemary, sage and thyme, left as by-product after steam distillation of essential oils, were investigated as a source of antioxidants in marinades for turkey thigh meat.. Lipid oxidation after marinating, cooking and chill storage (warmed over flavour, WOF) was assessed by thiobarbituric acid-reactive substances (TBARS), GC-MS and sensory judgement on marinated and untreated meat.. Results showed that marinating with herb decoctions, which exerted antioxidant activity (free radical scavenging), was an effective means of retarding lipid oxidation in raw and cooked meat. |