![Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML](https://www.mdpi.com/applsci/applsci-12-07377/article_deploy/html/images/applsci-12-07377-ag.png)
Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML
![Sustainability | Free Full-Text | Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective | HTML Sustainability | Free Full-Text | Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective | HTML](https://www.mdpi.com/sustainability/sustainability-11-04779/article_deploy/html/images/sustainability-11-04779-g001-550.jpg)
Sustainability | Free Full-Text | Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective | HTML
![MALDI mass spectrometry imaging: From constituents in fresh food to ingredients, contaminants and additives in processed food - ScienceDirect MALDI mass spectrometry imaging: From constituents in fresh food to ingredients, contaminants and additives in processed food - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0308814622004915-gr2.jpg)
MALDI mass spectrometry imaging: From constituents in fresh food to ingredients, contaminants and additives in processed food - ScienceDirect
![ProVeg kritisiert mit zahlreichen Unternehmen die Leitsätze für Veggie-Alternativprodukte - ProVeg Deutschland ProVeg kritisiert mit zahlreichen Unternehmen die Leitsätze für Veggie-Alternativprodukte - ProVeg Deutschland](https://proveg.com/de/wp-content/uploads/sites/5/2019/06/Logoteppich.png)
ProVeg kritisiert mit zahlreichen Unternehmen die Leitsätze für Veggie-Alternativprodukte - ProVeg Deutschland
![Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML](https://www.mdpi.com/applsci/applsci-12-07377/article_deploy/html/images/applsci-12-07377-g003.png)
Applied Sciences | Free Full-Text | Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers | HTML
METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
![Influence of meat batter addition in ground beef on structural properties and quality parameters | SpringerLink Influence of meat batter addition in ground beef on structural properties and quality parameters | SpringerLink](https://media.springernature.com/lw685/springer-static/image/art%3A10.1007%2Fs00217-022-04065-0/MediaObjects/217_2022_4065_Fig4_HTML.png)
Influence of meat batter addition in ground beef on structural properties and quality parameters | SpringerLink
1 Stellungnahme des Niedersächsischen Ministeriums für Ernährung, Landwirtschaft und Verbraucherschutz Eingabe 02373/88/18 Ch
![Die Fabrikation feiner Fleisch- und Wurstwaren: Das Standardwerk zur traditionellen Herstellung von Fleischerzeugnissen (Produktionspraxis im Fleischerhandwerk) - Koch, Hermann, Fuchs, Martin - Amazon.de: Bücher Die Fabrikation feiner Fleisch- und Wurstwaren: Das Standardwerk zur traditionellen Herstellung von Fleischerzeugnissen (Produktionspraxis im Fleischerhandwerk) - Koch, Hermann, Fuchs, Martin - Amazon.de: Bücher](https://images-eu.ssl-images-amazon.com/images/I/51GcHE5eQdL._AC_UL600_SR600,600_.jpg)