W. Rödel

发表

W. A. König: The Practice of Enantiomer Separation by Capillary Gas Chromatography. 104 Seiten, 64 Abb. Dr. Alfred Hüthig Verlag, Heidelberg, Basel, New York 1987. Preis: 48, — DM

W. Rödel, 1988 .

A new method of determining water activity in meat products

R. Scheuer, W. Rödel, H. Wagner, 1990 .

The Significance of Water Activity for Micro-organisms in Meats

L. Leistner, L. Leistner, W. Rödel, 1975 .

H. B. HEATH: Flavor Technology ‐ Profiles, Products, Applications. 542 Seiten, 148 Abb., 34 Tab. The AVI Publ. Company Inc., Westport, Connecticut 1978. Preis: 41,– $

W. Rödel, 1980 .

Mould-ripened meat products: New selection scheme for non-toxigenicPenicillium spp.

M. Gareis, M Gareis, R Rotheneder, 1999, Mycotoxin Research.

Analysis of the volatile components of saffron

Wolfgang Rödel, Marion Petrzika, M. Petrzika, 1991 .

Redox potential of meat and meat products

W. Rödel, W. Scheuer, 2000 .

Redox potential of meat and meat products - 3. Control of redox potential during meat processing: Effects of pH-value, sodium nitrite, sodium ascorbate, sodium lactate and oxygen

W. Rödel, W. Scheuer, 2000 .

Redox potential of meat and meat products - 2. Typical redox potentials of meat and meat products - a survey

R. Scheuer, W. Rödel, 1999 .

Redox potential of meat and meat products - 1. Physico-chemmical basis, determination and evaluation of the redox potential

R. Scheuer, W. Rödel, 1999 .

W. G. JENNINGS: Comparison of Fused Silica and Other Glass Columns in Gas Chromatography. 80 Seiten, 39 Abb., 3 Tab. Dr. Alfred Hüthig Verlag, Heidelberg, Basel, New York 1981. Preis: 38,- DM.

W. Rödel, 1982 .

Effect of redox potential on Bacillus subtilis and Bacillus licheniformis in broth and in pasteurized sausage mixtures.

F. Lücke, W. Rödel, 1990, International journal of food microbiology.