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Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

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.

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.