1. Antimicrobial susceptibility and genetic characterization of Escherichia coli recovered from frozen game meat. (May 2017) Authors: Mateus-Vargas, Rafael H.; Atanassova, Viktoria; Reich, Felix; Klein, Günter Journal: Food microbiology Issue: Volume 63(2017:May) Page Start: 164 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bacteria encountered in raw insect, spider, scorpion, and centipede taxa including edible species, and their significance from the food hygiene point of view. (May 2017) Authors: Grabowski, Nils Th.; Klein, Günter Journal: Trends in food science & technology Issue: Volume 63(2017) Page Start: 80 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of pulsed electric fields on microbial inactivation and physico-chemical properties of whole porcine blood. (April 2014) Authors: Boulaaba, Annika; Egen, Nathalie; Klein, Günter Journal: Food science and technology international Issue: Volume 20:Number 3(2014:Apr.) Page Start: 215 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. High pressure as an alternative processing step for ham production. (August 2016) Authors: Pingen, Sylvia; Sudhaus, Nadine; Becker, André; Krischek, Carsten; Klein, Günter Journal: Meat science Issue: Volume 118(2016:Aug.) Page Start: 22 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. High-pressure processing of mild smoked rainbow trout fillets (Oncorhynchus mykiss) and fresh European catfish fillets (Silurus glanis). (December 2015) Authors: Mengden, Ruth; Röhner, Anja; Sudhaus, Nadine; Klein, Günter Journal: Innovative food science & emerging technologies Issue: Volume 32(2015) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. High-pressure processing of mild smoked rainbow trout fillets (Oncorhynchus mykiss) and fresh European catfish fillets (Silurus glanis). (December 2015) Authors: Mengden, Ruth; Röhner, Anja; Sudhaus, Nadine; Klein, Günter Journal: Innovative food science & emerging technologies Issue: Volume 32(2015) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Low temperature cooking of pork meat — Physicochemical and sensory aspects. (August 2016) Authors: Becker, André; Boulaaba, Annika; Pingen, Sylvia; Krischek, Carsten; Klein, Günter Journal: Meat science Issue: Volume 118(2016:Aug.) Page Start: 82 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions. (December 2015) Authors: Becker, André; Boulaaba, Annika; Pingen, Sylvia; Röhner, Anja; Klein, Günter Journal: Meat science Issue: Volume 110(2015:Dec.) Page Start: 230 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Mathematical modeling to predict the fitness cost associated with triclosan tolerance in Salmonella enterica serovars. (July 2015) Authors: Rensch, Ulrike; Greiner, Matthias; Klein, Günter; Kehrenberg, Corinna Journal: Food control Issue: Volume 53(2015:Jul.) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Microbiology of cooked and dried edible Mediterranean field crickets (Gryllus bimaculatus) and superworms (Zophobas atratus) submitted to four different heating treatments. (January 2017) Authors: Grabowski, Nils Th; Klein, Günter Journal: Food science and technology international Issue: Volume 23:Number 1(2017) Page Start: 17 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗