Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML
WO2016116622A1 - Cellobiose in fermented meat and sausage products - Google Patents
Sustainability | Free Full-Text | Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective | HTML
METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML
Toxic confusion: the dilemma of antibiotic regulation in West German food production (1951–1990) – topic of research paper in History and archaeology. Download scholarly article PDF and read for free on CyberLeninka
German Sausages
TECHNISCHE UNIVERSITÄT MÜNCHEN
PDF) Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective
Full article: Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies
MALDI mass spectrometry imaging of fresh and processed food: constituents, ingredients, contaminants and additives | bioRxiv
Meat 2.0 – The Regulatory Environment of Plant-Based and Cultured Meat
Textural Characteristics of German Foods
Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective
BMEL - Deutsche Lebensmittelbuch-Kommission - Fachausschüsse und Leitsätze des Deutschen Lebensmittelbuches
PDF) Fermented Meat Products Health Aspects | Yair BA - Academia.edu
Sustainability | Free Full-Text | Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective | HTML
WO2016116622A1 - Cellobiose in fermented meat and sausage products - Google Patents
A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages
A rapid UHPLC-MS/MS screening method for the detection of the addition of porcine blood plasma to emulsion-type pork sausages | SpringerLink
PDF) Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers
MALDI mass spectrometry imaging of fresh and processed food: constituents, ingredients, contaminants and additives
