World Meat Congress
págs. 7-9
Constant trade flow will influence the behaviour of consumers - Contry borders are no longer impassable hurdles for international meat trade
Frans Pijls
págs. 10-14
EU membership poses challenge - Structural change of the Polish meat branch will be completed in the next three years
págs. 15-20
Uniformity is a purchasing stimulus - Length portioning of sausages in natural casings and separation grinding in a single working step
Heiko Walther, Michael Weisenfels
págs. 21-24
The shape makes the difference - Design of cutter knives largely determines product quality of sausage
Eberhard Haack, Emil Kolev, Egon Ehrle
págs. 25-32
Major principles of meat processing - Definition of meat products and food authenticity related issues
Jacques H. Houben
págs. 33-36
Reduction of the residual amount of nitrite in scalding-sausages - Development of the red-colour formation with a gas mixture of nitric oxide and nitrogen
Frank Thiemig, Ulambayar Tsedendamba, Peter Oelker
págs. 37-42
Improving food safety with high pressure treatment - 1. Fundamentals of the high pressure method for conserving meat products
Eberhard Haack, Volker Heinz
págs. 43-45
Implementation of a resistance monitoring programme in Styrian meat production - Investigation of the resistance behaviour of indicator bacteria and zoonotic pathogens
Josef Köfer, Peter Pless, Klemens Fuchs
págs. 46-49
Nitrosamine concentrations in beef ham - 2. Influence of selected functional additives and heat treatment
Ryszard Rywotycky
págs. 50-53
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