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

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

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

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

Chemical safety of meat and meat productsANDREE, Sabine; JIRA, W; SCHWIND, K.-H et al.Meat science. 2010, Vol 86, Num 1, pp 38-48, issn 0309-1740, 11 p.Conference Paper

Einflüsse auf die PAK-Gehalte in geräucherten Fleischerzeugnissen : Vergleichende Untersuchungen der PAK-Gehalte in traditionell und mit Flüssigrauch geräucherten Fleischerzeugnissen = Comparing investigations of PAH contents in traditionally smoked and liquid smoke treated meat productsZIEGENHALS, Katja; JIRA, Wolfgang; SPEER, Karl et al.Fleischwirtschaft (Frankfurt). 2008, Vol 88, Num 12, pp 99-102, issn 0015-363X, 4 p.Article

Heterocyclic amine content in commercial ready to eat meat productsPUANGSOMBAT, Kanithaporn; GADGIL, Priyadarshini; HOUSER, Terry A et al.Meat science. 2011, Vol 88, Num 2, pp 227-233, issn 0309-1740, 7 p.Article

Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acidGALAN, I; GARCIA, MaL; SELGAS, MaD et al.Meat science. 2011, Vol 87, Num 4, pp 330-335, issn 0309-1740, 6 p.Article

PCB-und Dioxin-Gehalte in Gewürzen : Ursachen und Auswirkungen auf die PCB-bzw. Dioxin-Belastung in Fleischerzeugnissen = PCB and dioxins contents in spices, their reasons and their influence on meat productsKLEINHENZ, Silvia; SCHWIND, Karl-Heinz.Fleischwirtschaft (Frankfurt). 2007, Vol 87, Num 7, pp 95-98, issn 0015-363X, 4 p.Article

Nachweis von STEC/EHEC in Fleisch und Fleischerzeugnissen sowie in Umgebungsproben : Untersuchungen im Rahmen der Amtlichen Überwachung = Detection of SΤΕC/EHEC in meat, meat products and environmental samples within the scope of the official monitoringMESSELHÄUSSER, Ute; SCHREINER, Hermann; SCHULZE, Gesine et al.Fleischwirtschaft (Frankfurt). 2007, Vol 87, Num 11, pp 115-118, issn 0015-363X, 4 p.Article

Öko- und direkt vermarktete konventionelle Fleischerzeugnisse : Untersuchungen zur Produktqualität = Quality of organic and directly marketed conventionally produced meat productsLUDEWIG, Martina; PALINSKY, Nicole; FEHLHABER, Karsten et al.Fleischwirtschaft (Frankfurt). 2004, Vol 84, Num 12, pp 105-108, issn 0015-363X, 4 p.Article

Nutritional habits relating to meat and meat products consumption among young people from selected regions of PolandSZCZEPANIAK, Barbara; GORECKA, Danuta; FLACZYK, Ewa et al.Polish journal of food and nutrition sciences. 2004, Vol 13, Num 4, pp 421-426, issn 1230-0322, 6 p.Article

Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in EstoniaREINIK, M; TAMME, T; ROASTO, M et al.Food additives and contaminants. 2007, Vol 24, Num 4, pp 429-437, issn 0265-203X, 9 p.Article

Biogenic amines in meat and meat productsRUIZ-CAPILLAS, Claudia; JIMENEZ-COLMENERO, Francisco.Critical reviews in food science and nutrition. 2004, Vol 44, Num 7-8, pp 489-499, issn 1040-8398, 11 p.Article

Dioxine und dioxinähnliche PCB in Futtermitteln sowie in Fleisch und Fleischerzeugnissen = The levels of dioxins and dioxinlike PCBs in feedstuffs and foodSCHWIND, Von Karl-Heinz; JIRA, Wolfgang; KLEINHENZ, Silvia et al.Fleischwirtschaft (Frankfurt). 2007, Vol 87, Num 6, pp 94-97, issn 0015-363X, 4 p.Article

Fleischerzeugnisse : ein Beitrag zur europäischen Esskultur = Meat products : A contribution to the european culinary cultureHONIKEL, Karl O.Fleischwirtschaft (Frankfurt). 2005, Vol 85, Num 8, pp 94-98, issn 0015-363X, 5 p.Article