Laying stress on research and development
Ralf Lautenschläger
pág. 3
Methods to improve handling and stunning
Temple Grandin
págs. 12-15
Hygienic progress by special equipment
Volker Thran
págs. 16-19
Ships of the desert as meat suppliers
Joachim W. Hertrampf
págs. 20-25
Precision portioning of fresh meat
Jens Westerheide
págs. 26-30
Modern casings for sliced luncheon
Heinrich Henrze, Gerhard Decker
págs. 34-36
Thermal analysis of lipids of fallow deer
Ljiljana Milovanovic
págs. 38-44
Semi-convenience product for patties
Rajani K. Kala
págs. 47-53
Computed tomography as a method to analyse the tissue composition of pig carcases
M. Judas, Reinbardt Höreth, Wolfgang Branscheid
págs. 56-59
Camitine content in thermally treated meat
Joanna Leszczynska, A. Lacka
págs. 59-61
Application of pulsed electric fields to improve mass transfer in dry cured meat products
S. Topfl, Volker Heinz
págs. 62-64
Optimisation of isolation procedures for obtaining Campylobacter spp. from retail packs of raw poultry
L. Moran, P. Scates, Robert H. Madden
págs. 65-66
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