Desorption isotherms of salted minced pork using K-lactate as a substitute for NaClMUNOZ, I; ARNAU, J; COSTA-CORREDOR, A et al.Meat science. 2009, Vol 83, Num 4, pp 642-646, issn 0309-1740, 5 p.Article

Advances in ingredient and processing systems for meat and meat productsWEISS, Jochen; GIBIS, Monika; SCHUH, Valerie et al.Meat science. 2010, Vol 86, Num 1, pp 196-213, issn 0309-1740, 18 p.Conference Paper

The use and control of nitrate and nitrite for the processing of meat productsHONIKEL, Karl-Otto.Meat science. 2008, Vol 78, Num 1-2, pp 68-76, issn 0309-1740, 9 p.Conference Paper

Meat products and consumption culture in the WestSWATLAND, H. J.Meat science. 2010, Vol 86, Num 1, pp 80-85, issn 0309-1740, 6 p.Conference Paper

Bestimmung von Herkunft und Tierart in Fleisch und Fleischerzeugnissen = Determination of origin and animal species in meat and meat productsSCHWÄGELE, Fredi.Fleischwirtschaft (Frankfurt). 2005, Vol 85, Num 6, pp 108-112, issn 0015-363X, 5 p.Article

Berechnung des Fleischgehaltes nach QUID: Ist die Bestimmung des Fleischgehaltes nach QUID durch die analytischen Werte des Fertigproduktes möglich? = Is it possible to assess the 'meat content', according to QUID, through the analytical data obtained from the final product?LASZLO KÖRMENDY, Von; ZUKÄL, Endre.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 2, pp 91-92, issn 0015-363X, 2 p.Article

Occurrence and growth of yeasts in processed meat products : Implications for potential spoilageNIELSEN, Dennis S; JACOBSEN, Tomas; JESPERSEN, Lene et al.Meat science. 2008, Vol 80, Num 3, pp 919-926, issn 0309-1740, 8 p.Article

Vom Fleisch zum Produkt: Reifen: Erhitzen: Zerkleinern: Salzen = From meat to products: Ageing: mincing: heating: saltingHONIKEL, Karl O.Fleischwirtschaft (Frankfurt). 2004, Vol 84, Num 5, pp 228-234, issn 0015-363X, 7 p.Article

Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442, isolated from dry fermented sausagesMATARAGAS, M; METAXOPOULOS, J; DROSINOS, E. H et al.World journal of microbiology & biotechnology. 2002, Vol 18, Num 9, pp 847-856, issn 0959-3993, 10 p.Article

Microbiología de especias utilizadas en productos cárnicosBENEZET, A; DE LA OSA, J. M; PEDREGAL, E et al.Alimentaria. 2003, Num 349, pp 65-71, issn 0300-5755, 7 p.Article

Physical and chemical characteristics and acceptability of home style beef jerkyKONIECZNY, P; STANGIERSKI, J; KIJOWSKI, J et al.Meat science. 2007, Vol 76, Num 2, pp 253-257, issn 0309-1740, 5 p.Article

Traceability from a European perspectiveSCHWÄGELE, F.Meat science. 2005, Vol 71, Num 1, pp 164-173, issn 0309-1740, 10 p.Conference Paper

Methicillin-resistente Staphylococcus aureus in Fleisch und Fleischerzeugnissen: Ergebnisse einer Übersichtsuntersuchung = Methicillin-resistant Staphylococcus aureus (MRSA) in meat and meat products Results of a survey studySCHILLING, Christian; TENHAGEN, Bernd-Alois; GUERRA, Beatriz et al.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 5, pp 88-91, issn 0015-363X, 4 p.Article

Einfluss technologischer Verfahren auf die Tenazität lebensmittelassoziierter Viren: Bedeutung für Fleisch und Fleischerzeugnisse -Eine Literaturübersicht = Impact of technological processes on the survival time of food associated virusesALBERT, Thiemo; FEHLHABER, Karsten.Fleischwirtschaft (Frankfurt). 2008, Vol 88, Num 9, pp 113-118, issn 0015-363X, 6 p.Article

Evaluation of RapidChek Select for the screening of Salmonella in meat and meat productsTORLAK, Emrah; MUSTAFA AKAN, Ibrahim; INAL, Mustafa et al.Journal of microbiological methods. 2012, Vol 90, Num 3, pp 217-219, issn 0167-7012, 3 p.Article

3-Monochlorpropan-1,2-diol in geräucherten Fleischerzeugnissen = 3-Monochloropropane-1,2-diol (3-MCPD) in smoked meat productsJIRA, Wolfgang.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 8, pp 115-118, issn 0015-363X, 4 p.Article

Microbiological studies of ethnic meat products of the Eastern HimalayasARUN KUMAR RAI; JYOTI PRAKASH TAMANG; PALNI, Uma et al.Meat science. 2010, Vol 85, Num 3, pp 560-567, issn 0309-1740, 8 p.Article

Zur Berechnung des QUID-Wertes in Fleischerzeugnissen = Assessment of the meat content in meat products according to QUID (quantitative ingredient declaration)KÖRMENDY, Laszlo; ZUKÄL, Endre; TÖRÖK, Norbert et al.Fleischwirtschaft (Frankfurt). 2008, Vol 88, Num 5, pp 121-124, issn 0015-363X, 4 p.Article

Determination of zinc concentrations in foods of animal origin, fish and shellfish from Croatia and assessment of their contribution to dietary intakeBILANDZIC, Nina; SEDAK, Marija; DOKIC, Maja et al.Journal of food composition and analysis (Print). 2014, Vol 35, Num 2, pp 61-66, issn 0889-1575, 6 p.Article

Halal authenticity issues in meat and meat productsNAKYINSIGE, Khadijah; CHE MAN, Yaakob Bin; QURNI SAZILI, Awis et al.Meat science. 2012, Vol 91, Num 3, pp 207-214, issn 0309-1740, 8 p.Article

Reducing sodium intake from meat productsRUUSUNEN, Marita; PUOLANNE, Eero.Meat science. 2005, Vol 70, Num 3, pp 531-541, issn 0309-1740, 11 p.Conference Paper

Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat productsASEFA, Dereje T; MØRETRØ, Trond; GJERDE, Ragnhild O et al.International journal of food microbiology. 2009, Vol 133, Num 1-2, pp 135-140, issn 0168-1605, 6 p.Article

Determination of nitrite in meat products and water using dapsone with combined spot test/diffuse reflectance on filter paperMARQUES LUIZ, Vitor Hugo; PEZZA, Leonardo; PEZZA, Helena Redigolo et al.Food chemistry. 2012, Vol 134, Num 4, pp 2546-2551, issn 0308-8146, 6 p.Article

Authentication of meat and meat productsBALLIN, N. Z.Meat science. 2010, Vol 86, Num 3, pp 577-587, issn 0309-1740, 11 p.Article

Prevalence of extended-spectrum β-lactamase-producing Enterobacteriaceae in meat products sold in Navarra, SpainOJER-USOZ, Elena; GONZALEZ, David; VITAS, Ana Isabel et al.Meat science. 2013, Vol 93, Num 2, pp 316-321, issn 0309-1740, 6 p.Article