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Community-centred yet little community health: The paradoxes of the German health system

European journal of public health, 2023-10, Vol.33 (Supplement_2)

Cassens, M

2023

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The Effects of Different Zilpaterol Hydrochloride Feed Supplements and Extended Aging Periods on the Meat Quality of Feedlot Bulls

Animals (Basel), 2024-01, Vol.14 (3), p.361

2024

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Modeling of the Relationships between the Consumption of Commonly Consumed Dietary Fats/Oils and Mortality

Journal of the Academy of Nutrition and Dietetics, 2017-10, Vol.117 (10), p.A136-A136

2017

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Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis)

Animal bioscience, 2024-01, Vol.37 (1), p.116-122

2024

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Über die Notwendigkeit von Changemanagement regionaler Tourismuspolitik: Informelle Bildung als Lösung des Authentizitätsproblems in gesundheitstouristischen Destinationen am Fallbeispiel

Prävention und Gesundheitsförderung, 2012-08, Vol.7 (3), p.214-219

Cassens, M.

2012

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Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef

Meat science, 2018-12, Vol.146, p.1-8

2018

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European training program for competence enhancement in management of health regions

European journal of public health, 2023-10, Vol.33 (Supplement_2)

2023

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Competences in the management of health regions: Germany, Poland and Spain

European journal of public health, 2021-10, Vol.31 (Supplement_3)

2021

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Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis)

Animal bioscience, 2024, Vol.37 (1), p.116-122

2024

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Effects of adding liquid lactose or molasses to pelleted swine diets on pellet quality and pig performance

Translational animal science, 2020-04, Vol.4 (2), p.616-629

2020

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110 Metmyoglobin reducing activity and oxygen consumption properties of atypical dark-cutting beef

Journal of animal science, 2020-11, Vol.98 (Supplement_2), p.22-22

2020

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Metmyoglobin reducing activity and oxygen consumption properties of atypical dark-cutting beef

Journal of animal science, 2020-11, Vol.98, p.22-22

2020

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Trend Gesundheitstourismus: Steigende Bedeutung des touristischen Settings für Gesundheitsförderung und medizinische Prävention

Prävention und Gesundheitsförderung, 2012-02, Vol.7 (1), p.24-29

2012

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54 Physical Effects of Carrot Fiber as a Binder in Cooked Chicken Sausage

Journal of animal science, 2022-03, Vol.100 (Supplement_1), p.24-25

2022

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47 Effects of Sous Vide Cooking on the Tenderness of Beef Loins from Different USDA Quality Grades

Journal of animal science, 2022-03, Vol.100 (Supplement_1), p.25-25

2022

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77 Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging

Journal of animal science, 2019-07, Vol.97 (Supplement_1), p.25-26

2019

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Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging

Journal of animal science, 2019-07, Vol.97, p.25-26

2019

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147 Tenderness and Retail Display Evaluation of Non-Enhanced, Enhanced and High-Quality Pork Chops

Journal of animal science, 2020-11, Vol.98 (Supplement_2), p.22-22

2020

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Tenderness and Retail Display Evaluation of Non-Enhanced, Enhanced and High-Quality Pork Chops

Journal of animal science, 2020-11, Vol.98, p.22-22

2020

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Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception

Meat and muscle biology, 2021-06, Vol.5 (1)

2021

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139 Effects of Adding Liquid Lactose or Molasses to Pelleted Swine Diets on Pellet Quality and Pig Performance

Journal of animal science, 2018-04, Vol.96 (suppl_2), p.74-74

2018

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Effects of Adding Liquid Lactose or Molasses to Pelleted Swine Diets on Pellet Quality and Pig Performance

Journal of animal science, 2018-04, Vol.96, p.74-74

2018

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Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef

Meat and muscle biology, 2020-10, Vol.4 (1)

2020

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An evaluation of a required computer-applications course for psychology majors

Psychological reports, 2002-04, Vol.90 (2), p.439-445

2002

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EVALUATION OF MEAT PRODUCTS BY FLUORESCENCE MICROSCOPY

Journal of muscle foods, 1991-01, Vol.2 (1), p.57-63

1991

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Community-centred yet little community health: The paradoxes of the German health system

The Effects of Different Zilpaterol Hydrochloride Feed Supplements and Extended Aging Periods on the Meat Quality of Feedlot Bulls

Modeling of the Relationships between the Consumption of Commonly Consumed Dietary Fats/Oils and Mortality

Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis)

Über die Notwendigkeit von Changemanagement regionaler Tourismuspolitik: Informelle Bildung als Lösung des Authentizitätsproblems in gesundheitstouristischen Destinationen am Fallbeispiel

Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef

European training program for competence enhancement in management of health regions

Competences in the management of health regions: Germany, Poland and Spain

Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis)

Effects of adding liquid lactose or molasses to pelleted swine diets on pellet quality and pig performance

110 Metmyoglobin reducing activity and oxygen consumption properties of atypical dark-cutting beef

Metmyoglobin reducing activity and oxygen consumption properties of atypical dark-cutting beef

Trend Gesundheitstourismus: Steigende Bedeutung des touristischen Settings für Gesundheitsförderung und medizinische Prävention

54 Physical Effects of Carrot Fiber as a Binder in Cooked Chicken Sausage

47 Effects of Sous Vide Cooking on the Tenderness of Beef Loins from Different USDA Quality Grades

77 Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging

Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging

147 Tenderness and Retail Display Evaluation of Non-Enhanced, Enhanced and High-Quality Pork Chops

Tenderness and Retail Display Evaluation of Non-Enhanced, Enhanced and High-Quality Pork Chops

Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception

139 Effects of Adding Liquid Lactose or Molasses to Pelleted Swine Diets on Pellet Quality and Pig Performance

Effects of Adding Liquid Lactose or Molasses to Pelleted Swine Diets on Pellet Quality and Pig Performance

Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef

An evaluation of a required computer-applications course for psychology majors

EVALUATION OF MEAT PRODUCTS BY FLUORESCENCE MICROSCOPY

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