Reference methods supported by OECD and their use in Mediterranean meat products
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Conference Proceeding
Flavor compounds of beef broth as affected by cooking temperature
Cambero, M.I. (Universidad Complutense, Madrid, Spain), Seuss, I, Honikel, K.O
Published in Journal of food science (01.11.1992)
Published in Journal of food science (01.11.1992)
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Assessment of data sets containing a considerable number of values below the detection limits
Hecht, H, Honikel, K O
Published in Zeitschrift f r Lebensmittel-Untersuchung und -Forschung (01.12.1995)
Published in Zeitschrift f r Lebensmittel-Untersuchung und -Forschung (01.12.1995)
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Comparative studies of pyruvate kinase from PSE and normal pig muscles
Schwägele, F, Haschke, C, Krauss, G, Honikel, K O
Published in Zeitschrift f r Lebensmittel-Untersuchung und -Forschung (01.01.1996)
Published in Zeitschrift f r Lebensmittel-Untersuchung und -Forschung (01.01.1996)
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