Announcements and Reports
WO2016116622A1 - Cellobiose in fermented meat and sausage products - Google Patents
METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
PDF) Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers
Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML
DLMBK: Startseite
Full article: Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies
Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML
Leitsätze für Fleisch und Fleischerzeugnisse - PDF Free Download
BMEL - Deutsche Lebensmittelbuch-Kommission - Fachausschüsse und Leitsätze des Deutschen Lebensmittelbuches
Sustainability | Free Full-Text | Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective | HTML
MALDI mass spectrometry imaging of fresh and processed food: constituents, ingredients, contaminants and additives | bioRxiv
WO2016116622A1 - Cellobiose in fermented meat and sausage products - Google Patents
General News - Neue Leitsätze: Fleisch und Fleischerzeugnisse veröffentlicht (01/2016) - AGROLAB GROUP
A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages
Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML
A rapid UHPLC-MS/MS screening method for the detection of the addition of porcine blood plasma to emulsion-type pork sausages | SpringerLink
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
Meat 2.0 – The Regulatory Environment of Plant-Based and Cultured Meat
METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
WO2016116622A1 - Cellobiose in fermented meat and sausage products - Google Patents
Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML
Leitsätze für Fleisch und Fleischerzeugnisse - PDF Free Download
METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
