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Items: 9

1.

Controlled fermentation of rapeseed presscake by Rhizopus, and its effect on some components with relevance to human nutrition.

Lücke FK, Fritz V, Tannhäuser K, Arya A.

Food Res Int. 2019 Jun;120:726-732. doi: 10.1016/j.foodres.2018.11.031. Epub 2018 Nov 18.

PMID:
31000290
2.

Traditional 'air-dried' fermented sausages from Central Germany.

Lücke FK, Vogeley I.

Food Microbiol. 2012 Apr;29(2):242-6. doi: 10.1016/j.fm.2011.06.019. Epub 2011 Jul 13.

PMID:
22202879
3.

An approach to integrated data assessment in a proficiency test on the enumeration of Escherichia coli.

Bremser W, Lücke FK, Urmetzer C, Fuchs E, Leist U.

J Appl Microbiol. 2011 Jan;110(1):128-38. doi: 10.1111/j.1365-2672.2010.04866.x. Epub 2010 Nov 19.

4.

Utilization of microbes to process and preserve meat.

Lücke FK.

Meat Sci. 2000 Oct;56(2):105-15.

PMID:
22061897
5.

[Microbiological public health aspects in the use of rain water as water reservoirs for toilet flushing, garden irrigation and laundry].

Holländer R, Bullermann M, Gross C, Hartung H, König K, Lücke FK, Nolde E.

Gesundheitswesen. 1996 May;58(5):288-93. German.

PMID:
8704367
6.
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8.

Antibacterial activity of Lactobacillus sake isolated from meat.

Schillinger U, Lücke FK.

Appl Environ Microbiol. 1989 Aug;55(8):1901-6.

9.

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