Die Fettsäurenzusammensetzung diverser Schweizer Brühwürste = Fatty acid composition of Swiss cooked sausagesSCHMID, Alexandra; COLLOMB, Marius; HADORN, Ruedi et al.Fleischwirtschaft (Frankfurt). 2009, Vol 89, Num 11, pp 101-104, issn 0015-363X, 4 p.Article

Potenzielle Starterkultur-Stämme für Schweizer Rohwürste: Isolierung und technologische Eigenschaften von Milchsäurebakterien- und Staphylokokken-Stämmen aus spontan fermentierten Rohwürsten = Isolation of potential starter strains from spontaneously fermented Swiss raw sausagesISOLINI, Dino; WEISHAUPT, Cora; EGGER, Charlotte et al.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 2, pp 95-99, issn 0015-363X, 5 p.Article

Anteil und Schweregrad destrukturierter Zonen in Kochschinken = Frequency and degree of destructured areas in cooked hamsHUGENSCHMIDT, Gabriel; HADORN, Ruedi; SUTER, Michael et al.Fleischwirtschaft (Frankfurt). 2007, Vol 87, Num 9, pp 100-103, issn 0015-363X, 4 p.Article

Geographic origin of meat : elements of an analytical approach to its authenticationFRANKE, Bettina M; GREMAUD, Gérard; HADORN, Ruedi et al.European food research & technology (Print). 2005, Vol 221, Num 3-4, pp 493-503, issn 1438-2377, 11 p.Article

Element signature analysis : its validation as a tool for geographic authentication of the origin of dried beef and poultry meatFRANKE, Bettina M; HALDIMANN, Max; GREMAUD, Gérard et al.European food research & technology (Print). 2008, Vol 227, Num 3, pp 701-708, issn 1438-2377, 8 p.Article

The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hamsHUGENSCHMIDT, Gabriel; HADORN, Ruedi; SCHEEDER, Martin R. L et al.Meat science. 2010, Vol 85, Num 4, pp 632-639, issn 0309-1740, 8 p.Article

Die Zusammensetzung von Brühwürsten Schweizer Herkunft = Nutrient composition of Swiss Cooked SausagesSCHMID, Alexandra; AMPUERO, Silvia; BÜTIKOFER, Ueli et al.Fleischwirtschaft (Frankfurt). 2009, Vol 89, Num 10, pp 98-102, issn 0015-363X, 5 p.Article

Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratiosFRANKE, Bettina M; KOSLITZ, Stephan; KREUZER, Michael et al.European food research & technology (Print). 2008, Vol 226, Num 4, pp 761-769, issn 1438-2377, 9 p.Article

Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meatFRANKE, Bettina M; HALDIMANN, Max; REIMANN, Jürg et al.European food research & technology (Print). 2007, Vol 225, Num 3-4, pp 501-509, issn 1438-2377, 9 p.Article

Destrukturierungen in Kochschinken Chemische und physikalische Charakterisierung von Defekten in verarbeiteten Produkten = Destructured zones in cooked cured hams Chemical and physical characterisation of destructured areas in cooked cured hamsHUGENSCHMIDT, Gabriel; HADORN, Ruedi; GUGGISBERG, Dominik et al.Fleischwirtschaft (Frankfurt). 2009, Vol 89, Num 1, pp 86-91, issn 0015-363X, 6 p.Article