Prof. Dr. Arash Sadeghi Mehr - Publikationen

Sadeghi-Mehr, Arash; Raudsepp, Piret; Brüggemann, Dagmar A. et al.
Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems
Food Hydrocolloids. Bd. 77. Elsevier B.V. 2018 S. 937 - 944

Jira, Wolfgang; Sadeghi-Mehr, Arash; Brüggemann, Dagmar A. et al.
Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation
Meat Science. Bd. 129. Elsevier B.V. 2017 S. 81 - 87

Sadeghi-Mehr, Arash; Lautenschlaeger, Ralf; Drusch, Stephan
Behavior of Salmonella spp. and Listeria monocytogenes throughout the manufacture and shelf-life of dry-cured formed ham
Food Control. Bd. 64. Elsevier B.V. 2016 S. 22 - 28

Sadeghi-Mehr, Arash; Lautenschlaeger, Ralf; Drusch, Stephan
Sensory, physicochemical and microbiological properties of dry-cured formed ham: Comparison of four different binding systems
European Food Research and Technology. Bd. 242. H. 8. Springer 2016 S. 1379 - 1391