˜Die œFleischwirtschaft

Microbiological processes in the manufacture of dry sausage and raw ham

F.-K. Luecke · 1986 · 111 citations

Agriculture, Food Science, Microbiology +16

Simplification of the EC reference method for the full dissection of pig carcasses.

W. Branscheid, A. Dobrowolski, E. Sack · 1990 · 47 citations

Agriculture, Animal Sciences, Zoology +12

Lactic acid bacteria as protective cultures in meat products.

Ulrich Schillinger, Friedrich‐Karl Lücke · 1990 · 44 citations

Agriculture, Food Science, Microbiology +16

Influence of thawing methods on the quality of frozen meat and the drip loss

N. Theodorakakos, S. Georgakis, S. Lekkas · 1994 · 43 citations

Agriculture, Food Science, Food Analysis +9

Use of monascus extracts as an alternative to nitrite in meat products

Johanna Fink‐Gremmels, J. Dresel, L. Leistner · 1991 · 39 citations

Agriculture, Biochemistry, Food Science +13