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Microbes and Infection|December 13, 2000
The role of seafood in bacterial foodborne diseasesF Feldhusen
DTW. Deutsche Tierarztliche Wochenschrift|September 17, 1999
[Seafood transmitted diseases]F Feldhusen
Meat Science|November 9, 2011
Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of porkF Feldhusen, M Kühne
Meat Science|November 9, 2011
Influence of storage time on parameters of colour stability of beefF Feldhusen, A Warnatz, R Erdmann, et al.
Meat Science|November 9, 2011
Simulation of the distribution of current density in the brain of slaughter pigs with the finite element methodH Eike, R Koch, F Feldhusen, et al.
HNO|April 7, 2007
[Implementation of the speech comprehension test for complex syntactic structures (after D.V. Bishop) in 6- and 8-year-old primary school children]F Feldhusen, M Brunner, C Heinrich, et al.
Meat Science|November 9, 2011
Influence on meat colour of spray-chilling the surface of pig carcassesF Feldhusen, T Kirschner, R Koch, et al.
American Journal of Rhinology|March 24, 1999
Video-endoscope versus endoscope for paranasal sinus surgery: influence on visual acuity and color discriminationA J Tasman, F Feldhusen, G H Kolling, et al.
Meat Science|November 9, 2011
Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturationF Feldhusen, D Königsmann, F J Kaup, et al.
DTW. Deutsche Tierarztliche Wochenschrift|February 1, 1997
[Stress response of slaughter pigs in two different access systems to electrical stunning]V J Hartung, M Floss, M Marahrens, et al.
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