VERFAHREN FUER DIE BESTIMMUNG DER KONSISTENZ VON BRUEHWURST = METHODE DE DETERMINATION DE LA CONSISTANCE DE SAUCISSES TYPE FRANCFORTPUOLANNE E.1975; FLEISCH WIRTSCH.; DTSCH.; DA. 1975; VOL. 55; NO 9; PP. 1267-1270; ABS. ANGL. FR.; BIBL. 6 REF.Article

VERFAHREN ZUR MESSUNG DER FARBE VON BRUEHWURST = METHODE DE MESURE DE LA COULEUR DE SAUCISSES TYPE FRANCFORTPUOLANNE E.1975; FLEISCH WIRTSCH.; DTSCH.; DA. 1975; VOL. 55; NO 9; PP. 1261-1267 (5 P.); ABS. ANGL. FR.; BIBL. 7 REF.Article

UEBER DIE KORRELATION ZWISCHEN PREIS UND ZUSAMMENSETZUNG DER WURST = CORRELATION ENTRE PRIX ET COMPOSITION POUR LA SAUCISSEPUOLANNE E.1975; FLEISCH WIRTSCH.; DTSCH.; DA. 1975; VOL. 55; NO 10; PP. 1452-1456 (3P.); ABS. ANGL. FR.; BIBL. 11REF.Article

EINFLUSS DES SALZZUSATZES AUF DAS WASSERBINDUNGSVERMOEGEN DES FLEISCHES IN BRUEHWURST VERSCHIEDENER REZEPTUREN. = EFFET DE L'ADDITION DE SEL SUR LA CAPACITE DE LIAISON DE L'EAU DES DIFFERENTS TYPES DE SAUCISSES A POCHERPUOLANNE E; RUUSUNEN M.1983; FLEISCHWIRTSCHAFT.; ISSN 0015-363X; DEU; DA. 1983; VOL. 63; NO 2; PP. 238-239; ABS. ENG; BIBL. 12 REF.; 3 FIG./1 TABL.Article

UEBER DAS WASSERBINDUNGSVERMOEGEN DER BRUEHWURST-ROHSTOFFE = CAPACITE DE RETENTION D'EAU DES INGREDIENTS DES SAUCISSES CUITESPUOLANNE E; RUUSUNEN M.1980; FLEITSCH WIRTSCH.; DEU; DA. 1980; VOL. 60; NO 5; PP. 1041-1043; ABS. ENG; BIBL. 16 REF.Article

EINFLUSS VON KUTTERZEIT UND -TEMPERATUR AUF DAS WASSERBINDUNGSVERMOEGEN DES FLEISCHES IN BRUEHWURST = INFLUENCE DE LA DUREE ET DE LA TEMPERATURE DE DECOUPE SUR LA CAPACITE DE LIAISON DE L'EAU DE LA VIANDE DES BRUEHWURSTPUOLANNE E; RUUSUNEN M; KUKKONEN E et al.1983; FLEISCHWIRTSCHAFT; ISSN 0015-363X; DEU; DA. 1983; VOL. 63; NO 5; PP. 915-916; ABS. ENG; BIBL. 10 REF.; 2 FIG.Article

UEBER DAS NITRATREDUKTIONSVERMOEGEN DER STAEMME MICROCOCCUS MIII UND VIBRIO 21. = APTITUDE A LA REDUCTION DES NITRATES DES SOUCHES M.MIII ET V.21PUOLANNE E; TORMA P; DJEDJEVA G et al.1977; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1977; VOL. 10; NO 1; PP. 7-11; ABS. ANGL.; BIBL. 17 REF.Article

Determination of the buffering capacity of postrigor meatPUOLANNE, E; KIVIKARI, R.Meat science. 2000, Vol 56, Num 1, pp 7-13, issn 0309-1740Article

Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75IMMONEN, K; PUOLANNE, E.Meat science. 2000, Vol 55, Num 3, pp 279-283, issn 0309-1740Article

The effects of high salt and low pH on the water-holding of meatPUOLANNE, E; PELTONEN, J.Meat science. 2013, Vol 93, Num 2, pp 167-170, issn 0309-1740, 4 p.Article

Temperature shows greater impact on bovine Longissimus dorsi muscle glycogen debranching enzyme activity than does salt concentrationYLÄ-AJOS, M; PUOLANNE, E.Meat science. 2007, Vol 77, Num 4, pp 587-592, issn 0309-1740, 6 p.Article

Comparison of histochemical properties of different pig breedsRUUSUNEN, M; PUOLANNE, E.Meat science. 1997, Vol 45, Num 1, pp 119-125, issn 0309-1740Article

PRODUCTION ENVIRONMENT OF BEEF CATTLE FARMS IN RELATION TO THE INCIDENCE OF DFD MEATSALONIEMI H; TUORI M; SYRJAELAE QVIST L et al.1981; MAATALOUSTIET. AIKAK.; ISSN 0024-8835; FIN; DA. 1981; VOL. 53; NO 5; PP. 314-320; ABS. FIN; BIBL. 5 REF.Article

Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beefIMMONEN, K; RUUSUNEN, M; PUOLANNE, E et al.Meat science. 2000, Vol 55, Num 1, pp 33-38, issn 0309-1740Article

The effect of salt reduction on taste pleasantness in cooked 'Bologna-type' sausagesRUUSUNEN, M; SÄRKKÄ-TIRKKONEN, M; PUOLANNE, E et al.Journal of sensory studies. 1999, Vol 14, Num 2, pp 263-270, issn 0887-8250Article

High-protein oat flour functionality assessment in bread and sausageLAPVETELÄINEN, A; PUOLANNE, E; SALOVAARA, H et al.Journal of food science. 1994, Vol 59, Num 5, pp 1081-1085, issn 0022-1147Article

Tyrosinase-aided protein cross-linking : Effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gelsLANTTO, R; PUOLANNE, E; KRUUS, K et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 4, pp 1248-1255, issn 0021-8561, 8 p.Article

Glycogen concentrations in bovine longissimus dorsi muscleIMMONEN, K; KAUFFMAN, R. G; SCHAEFER, D. M et al.Meat science. 2000, Vol 54, Num 2, pp 163-167, issn 0309-1740Article

Enzyme-aided modification of chicken-breast myofibril proteins : Effect of laccase and transglutaminase on gelation and thermal stabilityLANTTO, R; PUOLANNE, E; KALKKINEN, N et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 23, pp 9231-9237, issn 0021-8561, 7 p.Article

Carbohydrate metabolism in meat animalsPÖSÖ, A. R; PUOLANNE, E.Meat science. 2005, Vol 70, Num 3, pp 423-434, issn 0309-1740, 12 p.Conference Paper

Distribution of monocarboxylate transporter isoforms MCT1, MCT2 and MCT4 in porcine musclesSEPPONEN, K; KOHO, N; PUOLANNE, E et al.Acta physiologica scandinavica. 2003, Vol 177, Num 1, pp 79-86, issn 0001-6772, 8 p.Article

A 7-week reduction in salt intake does not contribute to markers of bone metabolism in young healthy subjectsNATRI, A.-M; KÄRKKÄINEN, M. U. M; RUUSUNEN, M et al.European journal of clinical nutrition. 2005, Vol 59, Num 3, pp 311-317, issn 0954-3007, 7 p.Article

Theoretical aspects of water-holding in meatPUOLANNE, E; HALONEN, Marjo.Meat science. 2010, Vol 86, Num 1, pp 151-165, issn 0309-1740, 15 p.Conference Paper