T. V. Mueffling

发表

Detection of bovine central nervous system tissue in liver sausages using a reverse transcriptase PCR technique and a commercial enzyme-linked immunosorbent assay.

B. Nowak, C. Seyboldt, T. V. Mueffling, 2005, Journal of food protection.

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

J. Hartung, B. Nowak, T. V. Mueffling, 2006, Veterinary microbiology.

Trends in the production and storage of fresh meat – the holistic approach to bacteriological meat quality

G. Klein, B. Nowak, T. V. Mueffling, 2006 .

THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE

Mostafa, Storage, A. Gaballa, 2020 .

PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE

G. Mostafa, R. A. Taha, A. Gaballa, 2009 .

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

J. Hartung, B. Nowak, T. V. Mueffling, 2007, Meat science.

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

H. Sallmann, B. Nowak, T. V. Mueffling, 2006, Meat science.

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.