Formation of amyloid fibrils from ovalbumin under Ohmic heating by Eike Joeres, Stephan Drusch, Stefan Töpfl, Andreas Juadjur, Olympia Ekaterini Psathaki, Volker Heinz, Nino Terjung

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Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat by Franziska Witte, Erik Sawas, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz, Nino Terjung

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Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality by Igor Tomasevic, Franziska Witte, Rike Elisabeth Kühling, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz, Nino Terjung

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