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Results:
1-8
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Results: 8
Authors:
RODEL W
SCHEUER R
Citation: W. Rodel et R. Scheuer, REDOX POTENTIAL OF MEAT AND MEAT-PRODUCTS - 1 - PHYSICOCHEMICAL BASIS, DETERMINATION AND EVALUATION OF THE REDOX POTENTIAL, Die Fleischwirtschaft, 78(9), 1998, pp. 975
Authors:
RODEL W
HECHELMANN H
DRESEL J
Citation: W. Rodel et al., THE HYGIENIC ASPECTS OF WOODEN AND PLASTIC CUTTING BOARDS, Die Fleischwirtschaft, 75(3), 1995, pp. 277-280
Authors:
SCHEUER R
RODEL W
Citation: R. Scheuer et W. Rodel, DETERMINATION OF BIOGENIC-AMINES IN FERME NTED MEAT-PRODUCTS, Die Fleischwirtschaft, 75(1), 1995, pp. 73-75
Authors:
RODEL W
HECHELMANN H
DRESEL J
Citation: W. Rodel et al., THE HYGIENIC ASPECTS OF CUTTING BOARDS MA DE OF WOOD AND OF PLASTIC, Die Fleischwirtschaft, 74(8), 1994, pp. 814-821
Authors:
GIAVEDONI P
RODEL W
DRESEL J
Citation: P. Giavedoni et al., STUDY ON THE STABILITY OF ITALIAN-FILLED PASTA PACKAGED IN MODIFIED ATMOSPHERE AND IN AN ETHANOL VAPOR-PRESSURE ENVIRONMENT, Die Fleischwirtschaft, 74(6), 1994, pp. 639
Authors:
MESZAROS L
RODEL W
GLEICH B
Citation: L. Meszaros et al., PREDICTIVE MICROBIOLOGY - AN EFFECTIVE CO NCEPT FOR THE QUALITY ASSURANCE, Die Fleischwirtschaft, 74(11), 1994, pp. 1227-1230
Authors:
RODEL W
STIEBING A
KROCKEL L
Citation: W. Rodel et al., RIPENING PARAMETERS FOR TRADITIONAL DRY SAUSAGES WITH A MOLD COVERING, Die Fleischwirtschaft, 73(8), 1993, pp. 848-853
Authors:
STIEBING A
KUHNE D
RODEL W
Citation: A. Stiebing et al., FAT QUALITY - ITS INFLUENCE ON THE STORAG E STABILITY OF FIRM DRY SAUSAGE, Die Fleischwirtschaft, 73(10), 1993, pp. 1169-1172
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