Wellness and bio products are de the trends
págs. 11-14
Meat - an essential part of a balanced diet
Honikel Karl-Otto
págs. 21-26
Hazard to reasonably likely to occur
Kyle D. Pfeiffer, Ranzell Nickelson II
págs. 28-32
Increasing productivity slice by slice
Hans-Jürgen Heinrich
págs. 34-35
Precise positioning of slices and packs
Jörg Fankhäel
pág. 36
Virtually unlimited combinations possible
Eberhard Haack, Wolfram Sachnäckel
págs. 41-45
Fresh meat in modified atmosphere packages - Status report
Stefan Dangel
págs. 46-48
The green way to produce smoked meats
pág. 48
Development of new formats and products
J. Comaposada
págs. 51-54
Safe pickle with improved sensory traits
J.Y.P. Gadekar
págs. 56-63
Two fresh concepts - MAP versus skin
pág. 64
Influence of black bone on meat quality
Mar Arteaga Vázquez, María F. Soto-Salanova
págs. 68-68
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