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Meat Science|November 9, 2011
Reference methods for the assessment of physical characteristics of meatK O HonikelDTW. Deutsche Tierarztliche Wochenschrift|October 9, 1998
[Quality of ecologically produced foods of animal origin]K O HonikelZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 1, 1995
Assessment of data sets containing a considerable number of values below the detection limitsH Hecht, K O HonikelMeat Science|November 9, 2011
The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted battersI Bloukas, K O HonikelMeat Science|November 8, 2011
Influence of cooling and freezing of minced pre-rigor muscle on the breakdown of ATP and glycogenK O Honikel, R HammMeat Science|November 9, 2011
The influence of mincing and temperature of storage on the oxidation of pork back fat and its effect on water- and fat-binding in finely comminuted battersI Bloukas, K O HonikelZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|August 25, 1976
[Fast fluorimetric assay of chlortetracycline in meat and bone (author's transl)]K O Honikel, H HamblochDie Nahrung|January 1, 1995
Changes in histological structure and physiochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperatureT Szmańko, K O Honikel, K HofmannZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 1, 1990
[Myoglobin content and beta-hydroxyacyl-CoA-dehydrogenase activity of different muscles of cattle and calf]F Schwägele, R Egginger, K O HonikelZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|September 1, 1980
[Influence of below-freezing temperatures on the rate of post-mortem metabolism and the water-holding capacity in prerigor frozen beef muscles (author's transl)]C Fischer, K O Honikel, R HammPageof 3