Braun P, Hoffmann, B., Fehlhaber, K.

Influences of slaughtering, diessection and processing on the microbiological quality of turkey meat.

Arch. Geflügelkunde 65, 2001, 44-48.

Braun P, Beer, R., Fehlhaber, K.

Storage method affects microbial stability of eggs.

World Poultry 17, 2001, 20-21.

Braun, P., Balzer G., Fehlhaber, K. 

Activity of bacterial lipases at chilling temperatures.

Food Microbiol. 18, 2001, 211-215.

Fehlhaber, K., Hanke, I., Krüger, G. 

Vermehrungsverhalten aerober Sporenbildner aus Fleischerzeugnissen im oberen Temperaturbereich.

Arch. Lebensmittelhyg. 52, 2001, 4-6.

Ludewig, M., Pröhl, J., Fehlhaber, K.

Prevalence of Salmonella in the pork production in Saxony. 1. Investigation in the primary production.

Fleischwirtsch. 81 (6), 2001, 95-98.

Ludewig, M., Pröhl, J., Fehlhaber, K.

Comprehensive study of the prevalence of Salmonella in the pork production chain in Saxony. 2. Serological invetsigation of slaughter pigs.

Fleischwirtsch. 81 (7), 2001, 96-98.

Lücker, E., Horlacher, S., Eigenbrodt, E.

Brain in human nutrition and variant Creutzfeldt-Jakob disease risk (vCJD): Detection of brain in retail liver sausages using cholesterol and neuron specific enolase (NSE) as markers.

British Journal of Nutrition (2001) 86, 115-119.

Lücker, E., Schlottermüller, B.

Procedures for the detection of unwanted ingredients in meat products with regard to BSE. 5. Detection of central nervous tissue in heat-treated meat products.

Fleischwirtschaft (2001) 11, 102-107.