Being a constant in meat industry and research: A quarter century of FLEISCHWIRTSCHAFT International based on 90 volumes of the monthly German meat magazine FLEISCHWIRTSCHAFT
págs. 10-11
From cellophane to casings: Spining viscose trough an annular slit led to the first seamless cellulose tubes in 1928
págs. 13-14
Regional roots - international activities: Vernag has been building machinery and systems for food production for more than 65 years
págs. 15-16
Innovative meat products: Guaranteed and consitent quality and competent advice for clients
págs. 17-18
Back to the future: The development of the first "smoking vehicle" to provide a scientific, consistent and safe method of smoking meats
págs. 18-19
Robots move to the rhythm: Banss development in slaughtering technology for the las five decades
pág. 21
A success story spanning three decades: Weber Fleischereitechnik started 30 years ago with a handful of employees
pág. 22
Eating habits influence cutting technology: From the grinding machine to automated production line solutions - Importance of electronics grows continuously
págs. 24-25
Celebration of the 40 th anniversary: How to meet different requirements by applying inegral technological solutions
pág. 26
From the invention to the high-tech clip: The invention of the reel clip has changes sausage production worldwide
págs. 28-30
From the Allgäu to the globla market: Multivac has grown from a small business to a leading supplier of packaging solutions
págs. 31-33
Future trends in the poultry industry: International Poultry Exposition in Atlanta, Georgia from 25 th to 27 th January 2011 - a summary
págs. 34-36
Facing the top challenges: AMI Spring Expo provides solutions covering the complete manufacturing process of meat
págs. 39-42
Reducing costa and consumer concerns: Organic acid salts- unique combinations and applications for control of Listeria monocytogenes
págs. 46-48
Investment in value-adding ingredients: Microencapsulated food ingredients and their use in meat products
págs. 49-51
Meeting basic and superior needs: Plastic casings for modem production of processed meat products
págs. 52-54
Textile meets tradition: Casings made from raw materials recommended for regional sausage specialities
págs. 55-56
Intrinsic values determine functionality: Factors affecting the peeling behaviour of artificial casings
pág. 58
pág. 59
Hygiene and functionality united: Vacuum grippers for automated handling of meat and meat products
págs. 60-61
Packaging has to do justice to the product: Cooperation between Sealpac and the Spanish Grupo Schara on versatile packing of processed meat
págs. 62-64
Potential for trowth, but osbtacles abound: Short term and long term chances and challenges for the Polish livestock sector
págs. 64-66
Meat sector requires political measures: Current situation and main development trends in the Ukrainian meat sector
págs. 67-68
págs. 72-74
Prevalence and antibiotic resistance of S. aureus, E. coli and B. cereus in doner kebabs: Investigations in products retailed in Turkish fast food restaurants
págs. 75-77
Bacterial degradation of glucosinolates and its influence on the growth of E. coli 0157:H7: Investigations in a dry fermented sausage model - Part 2
págs. 78-80
Long -term stability study on Asian fish sauce distributed in Germany
Ute Schröder, Monika Manthey-Karl, Ines Lehmann, Carsten Meyer
págs. 81-86
págs. 87-91
Impact of curing brine injection technique on quality parameters of porcine M. longissimus dorsi: Comparative assessment of the changes in histometric parameters and tenderness of the lumbar thoracic parts
págs. 92-94
© 2001-2024 Fundación Dialnet · Todos los derechos reservados