Search Results - Honikel, Karl-Otto

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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 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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  3. 3
    Effect of different cooking methods on warmed-over flavour development in pork

    Effect of different cooking methods on warmed-over flavour development in pork by Satyanarayan, Vasundhara Thayur, Honikel, Karl-Otto

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  4. 4
    Assessment of data sets containing a considerable number of values below the detection limits

    Assessment of data sets containing a considerable number of values below the detection limits by Hecht, Hermann, Honikel, Karl Otto

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  5. 5
    Bestimmung von glyceridemulgatoren in br hwurst

    Bestimmung von glyceridemulgatoren in br hwurst by Honikel, Karl Otto, Poppler, Ingrid, Egginger, Robert

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  6. 6
    Myoglobingehalt und?-Hydroxyacyl-CoA-Dehydrogenase-Aktivit t verschiedener Muskeln von Rind und Kalb

    Myoglobingehalt und?-Hydroxyacyl-CoA-Dehydrogenase-Aktivit t verschiedener Muskeln von Rind und Kalb by Schw gele, Fredi, Egginger, Robert, Honikel, Karl Otto

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  7. 7
    Schnelle fluorimetrische Bestimmung von Chlortetracyclin in Fleisch und Knochen

    Schnelle fluorimetrische Bestimmung von Chlortetracyclin in Fleisch und Knochen by Honikel, Karl Otto, Hambloch, Heinrich

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  8. 8
    Einflu von Kochsalz auf biochemische Ver nderungen, Wasserbindungsverm gen und Sarkomerenl nge in schlachtfrischem Rindfleisch

    Einflu von Kochsalz auf biochemische Ver nderungen, Wasserbindungsverm gen und Sarkomerenl nge in schlachtfrischem Rindfleisch by Fischer, Christine, Honikel, Karl-Otto, Hamm, Reiner

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  9. 9
    Einflu der Geschwindigkeit des Einfrierens von Rindfleisch prae rigor auf Muskelstoffwechsel und Wasserbindungsverm gen

    Einflu der Geschwindigkeit des Einfrierens von Rindfleisch prae rigor auf Muskelstoffwechsel und Wasserbindungsverm gen by Fischer, Christine, Honikel, Karl Otto, Hamm, Reiner

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  10. 10
    Einflu der Gefrierlagertemperatur auf Muskelstoffwechsel und Wasserbindungsverm gen in prae rigor gefrorenem Rindfleisch

    Einflu der Gefrierlagertemperatur auf Muskelstoffwechsel und Wasserbindungsverm gen in prae rigor gefrorenem Rindfleisch by Fischer, Christine, Honikel, Karl Otto, Hamm, Reiner

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