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1

The use and control of nitrate and nitrite for the processing of meat products

Karl-Otto Honikel

Journal:

Year:

2008

Language:

english

File:

PDF, 309 KB

english, 2008

2

Reference methods for the assessment of physical characteristics of meat

Karl O. Honikel

Journal:

Year:

1998

Language:

english

File:

PDF, 822 KB

english, 1998

3

Ullmann's Encyclopedia of Industrial Chemistry || Meat and Meat Products

Honikel, Karl-Otto

Year:

2000

Language:

english

File:

PDF, 294 KB

english, 2000

4

Ullmann's Encyclopedia of Industrial Chemistry || Meat and Meat Products

Honikel, Karl-Otto

Year:

2000

Language:

english

File:

PDF, 243 KB

english, 2000

5

Reference methods supported by OECD and their use in Mediterranean meat products

Karl-Otto Honikel

Journal:

Year:

1997

Language:

english

File:

PDF, 1.20 MB

english, 1997

6

Studies on allosteric phenomena in glycogen phosphorylaseb

Neil B. Madsen, Olga Avramovic-Žikic, Peter F. Lue, Karl O. Honikel

Journal:

Molecular and Cellular Biochemistry

Year:

1976

Language:

english

File:

PDF, 1.23 MB

english, 1976

7

A RAPID METHOD FOR THE DETECTION OF PSE AND DFD PORCINE MUSCLES

KARL O. HONIKEL, CHRISTINE FISCHER

Journal:

Journal of Food Science

Year:

1977

Language:

english

File:

PDF, 410 KB

english, 1977

8

Einfluß der Gefrierlagertemperatur auf Muskelstoffwechsel und Wasserbindungsvermögen in prae rigor gefrorenem Rindfleisch

Christine Fischer, Karl Otto Honikel, Reiner Hamm

Journal:

European Food Research and Technology

Year:

1980

File:

PDF, 641 KB

1980

9

Einfluß von Kochsalz auf biochemische Veränderungen, Wasserbindungsvermögen und Sarkomerenlänge in schlachtfrischem Rindfleisch

Christine Fischer, Karl-Otto Honikel, Reiner Hamm

Journal:

European Food Research and Technology

Year:

1982

File:

PDF, 690 KB

1982

10

Einfluß von Diphosphat auf biochemische Veränderungen post mortem und Kältekontraktur in zerkleinertem Rindermuskel

Christine Fischer, Karl O. Honikel, Reiner Hamm

Journal:

European Food Research and Technology

Year:

1984

File:

PDF, 642 KB

1984

11

Über das Pufferungsvermögen des Fleisches und seine Veränderungen post mortem

Karl O. Honikel, Reiner Hamm

Journal:

European Food Research and Technology

Year:

1974

File:

PDF, 600 KB

1974

12

Schnelle fluorimetrische Bestimmung von Chlortetracyclin in Fleisch und Knochen

Karl Otto Honikel, Heinrich Hambloch

Journal:

European Food Research and Technology

Year:

1976

File:

PDF, 630 KB

1976

13

Bestimmung von glyceridemulgatoren in brühwurst

Karl Otto Honikel, Ingrid Poppler, Robert Egginger

Journal:

European Food Research and Technology

Year:

1988

File:

PDF, 536 KB

1988

14

Einfluß der Geschwindigkeit des Einfrierens von Rindfleisch prae rigor auf Muskelstoffwechsel und Wasserbindungsvermögen

Christine Fischer, Karl Otto Honikel, Reiner Hamm

Journal:

European Food Research and Technology

Year:

1980

File:

PDF, 608 KB

1980

15

Myoglobingehalt undβ-Hydroxyacyl-CoA-Dehydrogenase-Aktivität verschiedener Muskeln von Rind und Kalb

Fredi Schwägele, Robert Egginger, Karl Otto Honikel

Journal:

European Food Research and Technology

Year:

1990

Language:

german

File:

PDF, 328 KB

german, 1990

16

Purification and isoenzymic composition of glycogen phosphorylase b from normal and abnormal (PSE) muscles

Pascual Lopez Buesa, Fredi Schwägele, Karl O. Honikel

Journal:

European Food Research and Technology

Year:

1995

Language:

english

File:

PDF, 1.16 MB

english, 1995

17

Effect of different cooking methods on warmed-over flavour development in pork

Vasundhara Thayur Satyanarayan, Karl-Otto Honikel

Journal:

European Food Research and Technology

Year:

1992

Language:

english

File:

PDF, 406 KB

english, 1992

18

Assessment of data sets containing a considerable number of values below the detection limits

Hermann Hecht, Karl Otto Honikel

Journal:

European Food Research and Technology

Year:

1995

Language:

english

File:

PDF, 564 KB

english, 1995

19

Comparative studies of pyruvate kinase from PSE and normal pig muscles

Fredi Schwägele, Carmen Haschke, Gerhard Krauss, Karl O. Honikel

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 915 KB

english, 1996

20

The specific inhibition of the DNA-directed RNA synthesis by rifamycin

Guido Hartmann, Karl Otto Honikel, Fritz Knüsel, Jakob Nüesch

Journal:

Biochimica et Biophysica Acta (BBA) - Nucleic Acids and Protein Synthesis

Year:

1967

Language:

english

File:

PDF, 106 KB

english, 1967

21

A model for the in vitro inhibition of the DNA polymerase reaction with the base specific antibiotics chromomycin-A3, actinomycin-C3 and daunomycin

Karl O. Honikel, Regina E. Santo

Journal:

Biochimica et Biophysica Acta (BBA) - Nucleic Acids and Protein Synthesis

Year:

1972

Language:

english

File:

PDF, 561 KB

english, 1972

22

The World Cancer Research Fund report 2007: A challenge for the meat processing industry

Daniël Demeyer, Karl Honikel, Stefaan De Smet

Journal:

Year:

2008

Language:

english

File:

PDF, 224 KB

english, 2008

23

Influence of temperature on the rate of post-mortem metabolism and water-holding capacity of bovine neck muscles

Jolley, Paul D., Honikel, Karl O., Hamm, Reiner

Journal:

Year:

1981

Language:

english

File:

PDF, 443 KB

english, 1981

24

Animal Biotechnology and the Quality of Meat Production || Assessment of Meat Quality

Honikel, Karl O.

Year:

1991

Language:

english

File:

PDF, 635 KB

english, 1991

25

Effect of Storage and Processing on Tetracycline Residues in Meat and Bones

Honikel, Karl O, Schmidt, Udo, Woltersdorf, Wolfgang, Leistner, Lothar

Journal:

Journal of AOAC International

Year:

1978

File:

PDF, 436 KB

1978