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BMEL - Deutsche Lebensmittelbuch-Kommission - Fachausschüsse und Leitsätze des Deutschen Lebensmittelbuches
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Leitsätze für Fleisch und Fleischerzeugnisse - PDF Free Download
PDF) Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers
Textural Characteristics of German Foods
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
METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
Meat 2.0 – The Regulatory Environment of Plant-Based and Cultured Meat
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Sustainability | Free Full-Text | Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective | HTML
WO2016116622A1 - Cellobiose in fermented meat and sausage products - Google Patents
Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective
METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
MALDI mass spectrometry imaging: From constituents in fresh food to ingredients, contaminants and additives in processed food - ScienceDirect
Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML
Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML
MALDI mass spectrometry imaging of fresh and processed food: constituents, ingredients, contaminants and additives | bioRxiv
Leitsätze für Fleisch und Fleischerzeugnisse - PDF Free Download
WO2016116622A1 - Cellobiose in fermented meat and sausage products - Google Patents
DLMBK: Startseite
MALDI mass spectrometry imaging of fresh and processed food: constituents, ingredients, contaminants and additives
