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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 - 4. Use of redox potential as acriterium of the quality of meat and meat products, FLEISCHWIRT, 80(5), 2000, pp. 90-93
Authors:
Scheuer, R
Rodel, W
Citation: R. Scheuer et W. Rodel, Production of salami-type sausages with reduced content of biogenic amines, FLEISCHWIRT, 80(1), 2000, pp. 102-105
Authors:
Wolff, J
Bresch, H
Cholmakov-Bodechtel, C
Engel, G
Gareis, M
Majerus, P
Rosner, H
Scheuer, R
Citation: J. Wolff et al., Ochratoxin A: Contamination of foods and consumer exposure - General introduction, ARCH LEBENS, 51(4-5), 2000, pp. 84-84
Authors:
Gareis, M
Scheuer, R
Citation: M. Gareis et R. Scheuer, Ochratoxin A in meat and meat products, ARCH LEBENS, 51(4-5), 2000, pp. 102-104
Authors:
Wolff, J
Bresch, H
Cholmakov-Bodechtel, C
Engel, G
Gareis, M
Majerus, P
Rosner, H
Scheuer, R
Citation: J. Wolff et al., Ochratoxin A: Contamination of foods and consumer exposure final evaluation, ARCH LEBENS, 51(4-5), 2000, pp. 115-117
Authors:
Aygun, O
Schneider, E
Scheuer, R
Usleber, E
Gareis, M
Martlbauer, E
Citation: O. Aygun et al., Comparison of ELISA and HPLC for the determination of histamine in cheese, J AGR FOOD, 47(5), 1999, pp. 1961-1964
Authors:
Rodel, W
Scheuer, R
Citation: W. Rodel et R. Scheuer, Redox potential in meat and meat products 3. Regulation of redox potentialvalue in processing and influence of pH, sodium nitrite, sodium ascorbate,sodium lactate, and oxygen partial pressure, FLEISCHWIRT, 79(7), 1999, pp. 78-81
Authors:
Rodel, W
Scheuer, R
Citation: W. Rodel et R. Scheuer, Redox potential of meat and meat products - 2. Survey of typical potentialvalues of meat and meat products, FLEISCHWIRT, 78(12), 1998, pp. 1286-1289
Risultati:
1-8
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