S. Wenzel

发表

Tetracycline residues in meat and bone meals. Part 2: The effect of heat treatments on bound tetracycline residues

M. Kühne, U. Körner, S. Wenzel, 2001, Food additives and contaminants.

Reverse transcription-polymerase chain reaction assay for species-specific detection of bovine central nervous system tissue in meat and meat products.

B. Nowak, T. von Mueffling, C. Seyboldt, 2003, Journal of food protection.

Influence of storage time on parameters of colour stability of beef.

S. Wenzel, F. Feldhusen, A. Warnatz, 1995, Meat science.

Lipid peroxidation and pigment stability of beef during the maturation period

H. Fuhrmann, H. Sallmann, S. Wenzel, 1997 .

Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation.

F. Kaup, W. Drommer, S. Wenzel, 1992, Meat science.

Influence on meat colour of spray-chilling the surface of pig carcasses.

W. Giese, S. Wenzel, F. Feldhusen, 1995, Meat science.

Effect of dietary vitamin E supplementation on the shelf life of cured pork sausage.

H. Fuhrmann, H. Sallmann, S. Wenzel, 2003, Meat science.

Tetracycline residues in meat and bone meals. Part 1: Methodology and examination of field samples

S. Wenzel, Ute Korner, Michael Kuhne, 2001, Food additives and contaminants.