Fiel-study on welfare and meat quality aspects of the Midas-pig-stunning device with Inarco System - Part 1: Current characteristics and stunning effectiveness
M. von Wenzlawowicz, A. Schütte, K. von Holleben, A. v. Altrock, Natalie Bostelmann, Roeb S
págs. 8-15
The company Mado in action with the double separating kit "Duo Separt" together with the Ultra MEW 725 mincer and the industry mincer 627
H.-W. Warnecke, Eberhard Haack, C. Weise, H. Krach, B. Meister
págs. 16-20
Production of hygienically justifiable mechanically recovered meat
E. Nurmi, Ch. Ring
págs. 21-22
Rapid testing of microbial surface contamination on veal carcasses using ATP bioluminiscence
E. Zwartkruis, G. Bettray, T. Wilke
págs. 23-25
Determination of fish freshness by instrumental colour measurement
R. Schubring
págs. 26-29
Effect of proteins on the course of ripening at raw sausages
Achim Stiebing
págs. 30-35
Natural barriers for use in biopreservvation. Bacteriocinogenic lactic acid bacteria may inhibit pathogens
L. Kröckel
págs. 36-38
Identification of animal species in meat samples by DNA-analysis
S. Zimmermmann, R. Zehner, D. Mebs
págs. 39-42
Where do the black spots come from?. Particles of pimento and cloves discolour cooked and bologna-type sausages
W.D. Müller, H. Hechelmann, H. Hecht
pág. 43
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