FLEISCHWIRTSCHAFT 04/2009, Seiten 93 bis 97
Aktuelle Situation zur Anwendung von Kohlenmonoxid und filtriertem Rauch bei Fleisch und Fisch
Teil 2: Funktionen und Effekte der Verwendung von Kohlenmonoxid – neue Ergebnisse Von Reinhard Schubring
Codewörter: Fleisch – Fisch – Kohlenmonoxid – Filtrierter Rauch – Qualitätsbewertung Literatur
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Anschrift des Verfassers
Dr. Reinhard Schubring, Max-Rubner-Institut (MRI), Bundesforschungsinstitut für Ernährung und Lebensmittel, Institut für Sicherheit und Qualität bei Milch und Fisch, Palmaille 9, 22767 Hamburg, reinhard.schubring@blankenese.de
