A. Fischer

Meat quality and fatty acid composition of lipids in muscle and fatty tissue of Skudde lambs fed grass versus concentrate

G. Nuernberg, D. Dannenberger, K. Ender, 2008 .

Influence of processing temperature on the formation of biogenic amines in dry sausages.

R. Maijala, E. Nurmi, A. Fischer, 1995, Meat science.

Role of amino acids and glucose in development of burnt off-flavours in liver sausage during heat processing.

A. Fischer, C. Hilmes, 1997, Meat science.

Inhibitory effect of sulfur-containing amino acids on burnt off-flavours in canned liver sausages.

A. Fischer, C. Hilmes, 1997, Meat science.

Inhibition of the growth of staphylococcus aureus in dry sausages by lactobacillus curvatus, micrococcus varians and debaryomyces hansenii

W. Hammes, C. Meisel, A. Fischer, 1989 .

Meat texture of lambs from different European production systems

P. Berge, Carlos Sañudo, D. Zygoyiannis, 2003 .