B. Nowak

Effect of different carbon dioxide concentrations and exposure times in stunning of slaughter pigs: Impact on animal welfare and meat quality

B. Nowak, Theda Von Mueffling, J. Hartung · Meat Science · 2006 · 73 citations

Animal Physiology, Nutrition, Animal Science +9

Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna‐Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer

B. Nowak, Theda Von Mueffling, J. Grotheer et al. · Journal of Food Science · 2007 · 67 citations

Salmonella contamination in pigs at slaughter and on the farm: A field study using an antibody ELISA test and a PCR technique

B. Nowak, Theda von Müffling, Sujate Chaunchom et al. · International Journal of Food Microbiology · 2007 · 64 citations

Pcr Technique, Pathogen Detection, Salmonella Contamination +9

Validation of a method for the detection of virulent Yersinia enterocolitica and their distribution in slaughter pigs from conventional and alternative housing systems

B. Nowak, Theda Von Mueffling, Kai Caspari et al. · Veterinary Microbiology · 2006 · 55 citations

Pathogen Detection, Foodborne Illness, Alternative Housing Systems +11

Assessment of the antioxidative potential of dietary supplementation with α-tocopherol in low-nitrite salami-type sausages

Katharina Sammet, R. Duehlmeier, H.‐P. Sallmann et al. · Meat Science · 2005 · 39 citations

Food Chemistry, Nutrition, Dietary Exposure +9