Low temperature cooking of pork meat — Physicochemical and sensory aspects
Becker, André, Boulaaba, Annika, Pingen, Sylvia, Krischek, Carsten, Klein, Günter
Published in Meat science (01.08.2016)
Published in Meat science (01.08.2016)
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Journal Article
High pressure as an alternative processing step for ham production
Pingen, Sylvia, Sudhaus, Nadine, Becker, André, Krischek, Carsten, Klein, Günter
Published in Meat science (01.08.2016)
Published in Meat science (01.08.2016)
Get full text
Journal Article