Search Results - Honikel, K.O.

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  1. 1
    The use and control of nitrate and nitrite for the processing of meat products

    The use and control of nitrate and nitrite for the processing of meat products by Honikel, Karl-Otto

    Published in Meat science
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  2. 2
    Reference methods for the assessment of physical characteristics of meat

    Reference methods for the assessment of physical characteristics of meat by Honikel, Karl O.

    Published in Meat science
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  3. 3
    Determination of an appropriate heat treatment of animal waste using the ELISA technique: results of a validation study

    Determination of an appropriate heat treatment of animal waste using the ELISA technique: results of a validation study by von Holst, C., Honikel, K.O., Unglaub, W., Kramer, G., Anklam, Elke

    Published in Meat science
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  4. 4
    Reference methods supported by OECD and their use in Mediterranean meat products

    Reference methods supported by OECD and their use in Mediterranean meat products by Honikel, Karl-Otto

    Published in Food chemistry
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  5. 5
    Enzymological investigations on the causes for the PSE-syndrome, I. Comparative studies on pyruvate kinase from PSE- and normal pig muscles

    Enzymological investigations on the causes for the PSE-syndrome, I. Comparative studies on pyruvate kinase from PSE- and normal pig muscles by Schwägele, F., Haschke, C., Honikel, K.O., Krauss, G.

    Published in Meat science
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  6. 6
    Enzymological investigations on the causes for the PSE-syndrome, II. Comparative studies on glycogen phosphorylase from pig muscles

    Enzymological investigations on the causes for the PSE-syndrome, II. Comparative studies on glycogen phosphorylase from pig muscles by Schwägele, F., Buesa, P.L.Lopez, Honikel, K.O.

    Published in Meat science
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