Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages.

Autor: Walz FH; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Gibis M; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Fritz M; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Herrmann K; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Hinrichs J; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.

Publikováno v: Meat science [Meat Sci] 2018 May; Vol. 139, pp. 35-43. Date of Electronic Publication: 2018 Jan 11.

Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages.

Autor: Walz FH; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Gibis M; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Schrey P; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Herrmann K; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Hinrichs J; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2017 Oct; Vol. 100 (Pt 1), pp. 352-360. Date of Electronic Publication: 2017 Jul 05.

Head Flail Corridors From Sled Impact Acceleration Tests for Use in Occupant-Centric Vehicle Design.

Autor: Olszko, Ardyn^1,2 (AUTHOR), Abraczinskas, Alicia^1,2 (AUTHOR), McGovern, Shannon^1,3 (AUTHOR), Robinette, Allison^1,3 (AUTHOR), Vasquez, Kimberly¹ (AUTHOR), Chancey, Valeta Carol¹ (AUTHOR), Brozoski, Frederick¹ (AUTHOR)

Publikováno v: Military Medicine. 2023 Supplement, Vol. 188, p157-165. 9p.

Assessment of pelvis and upper leg injury risk in car-pedestrian collisions: comparison of accident statistics, impactor tests and a human body finite element model.

Autor: Snedeker JG; Institute of Biomedical Engineering, University and Swiss Federal Institute of Technology (ETH) Zurich, Switzerland., Muser MH, Walz FH

Publikováno v: Stapp car crash journal [Stapp Car Crash J] 2003 Oct; Vol. 47, pp. 437-57.

Compatibility considerations for low-mass rigid-belt vehicles.

Autor: Niederer PF; Institute of Biomedical Engineering, University of Zurich, Switzerland., Kaeser R, Walz FH, Brunner A, Faerber E

Publikováno v: Accident; analysis and prevention [Accid Anal Prev] 1995 Aug; Vol. 27 (4), pp. 551-60.