Trends in mincing technology - Mincers are developing increasingly into all-round meat processing machines
Eberhard Haack
págs. 10-18
Packaging sector displays creativity - Further developments and improvements in detail characterise meat packaging
Herbert Weber
págs. 19-23
Correctly packaging hot-boned meat - Improved process facilitates packing of slaughter-warm, boned meat
Hans- Werner Meixner, Ingo Karnitzschky
págs. 24-25
Current stunning and slaughter methods in cattle and sheep Potential for carcass contamination with central nervous tissue and microorganisms
M. Haluk Anil, David A. Harbour
págs. 26-30
Support for new developments - Innovative product solutions for a stronger position in a stagnant market
Elke Lindau
págs. 31-33
Safe plant based ingredients - Use of dietary fibers and lupine protein in the processing of meat
Thomas Backers, Bernhard Noll
págs. 34-36
Reducing process variation in the cooking and smoking process - Simplifying processes can drive down costs and lead to constant product qualities
Robert E. Hanson
págs. 37-44
Histological examination of snail meat specialities
Bohuslava Tremlová
págs. 45-46
Residual nitrate and nitrite levels in different meat products - Analysis of dry fermented sausage, salami and sausage produced and marketed in Turkey
Cahide Yagmur, Ayse Özer
pág. 47
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