Authors: Honikel, KO

Citation: Ko. Honikel, Food quality and food safety: A challenge for food research, NAHRUNG, 45(4), 2001, pp. 223-223

Authors: von Holst, C Honikel, KO Unglaub, W Kramer, G Anklam, E

Citation: C. Von Holst et al., Determination of an appropriate heat treatment of animal waste using the ELISA technique. results of a validation study, MEAT SCI, 54(1), 2000, pp. 1-7

Authors: Honikel, KO Klotzer, E Prell, E

Citation: Ko. Honikel et al., Composition of retail cuts of veal, FLEISCHWIRT, 80(8), 2000, pp. 84-87

Authors: Honikel, KO

Citation: Ko. Honikel, Standardization of measurements of physical characteristics in meat, FLEISCHWIRT, 80(7), 2000, pp. 75-81

Authors: Honikel, KO

Citation: Ko. Honikel, Update on international meat research - Fat composition, drip loss, high pressure treatment, rigor shortening, FLEISCHWIRT, 79(9), 1999, pp. 106-108

Authors: Schoberlein, L Scharner, E Pliquett, F Honikel, KO Altmann, M

Citation: L. Schoberlein et al., The Py-value as a characteristic feature of meat quality, FLEISCHWIRT, 79(1), 1999, pp. 116-120