R. Hadorn

发表

Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters.

C. Lacroix, L. Meile, E. Eugster-Meier, 2012, International journal of food microbiology.

Determination of Vitamin B12 in meat products by RP-HPLC after enrichment and purification on an immunoaffinity column.

D. Guggisberg, R. Hadorn, M. Risse, 2012, Meat science.

Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat

M. Kreuzer, J. Bosset, G. Gremaud, 2008 .

Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios

M. Kreuzer, J. Bosset, G. Gremaud, 2008 .

Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat

M. Kreuzer, J. Bosset, G. Gremaud, 2007 .

An alternative surface culture for salami

D. Isolini, D. Guggisberg, P. Piccinali, 2005 .

Effect of fat score on the quality of various meat products.

H. Schlichtherle-Cerny, D. Guggisberg, P. Piccinali, 2008, Meat science.

Is authentication of the geographic origin of poultry meat and dried beef improved by combining multiple trace element and oxygen isotope analysis?

M. Kreuzer, J. Bosset, G. Gremaud, 2008, Meat Science.

Geographic origin of meat—elements of an analytical approach to its authentication

Michael Kreuzer, M. Kreuzer, G. Gremaud, 2005 .

Nutrient composition of Swiss cooked sausages.

S. Ampuero, R. Badertscher, D. Scherrer, 2009 .