The outlook for global meat markets: the policy context and emerging issues
G. Viatte
págs. 10-11
Application of video image analysis in grading cattle. Instrumental determination of the slaughter value
W. Branscheid, Andreas Dobrowolski, M. Spindler, C. Augustini
págs. 12-15
Identification of animal species in heated and complex meat products using species specific PCR reactions
M. Behrens, M. Unthan, Y. Brinkmann, R. Buchholz, N. Latus
págs. 16-21
The effect of electric current on the rate of meat cruing process
M. Cierach, J. Budny, R. Zywica, M. Markowski
págs. 22-26
Spray dried soy sauce as flavour enhancer. Alternative or competition to glutamate?
M. Eber, W.D. Müller
págs. 27-28
Reduction of burnt off-flavours in canned liver sausages
C. Hilmes, M. Gibnis, A. Fischer
págs. 29-32
The kinetic of the total bacterial counts and Lactobacilli growth in meat products influenced by different levels of pediocin
Petr Pipek, Wlodzimierz Dolata, J. Zabielski, I. Stanková
págs. 33-35
Ocurrence, distribution and level of Salmonella in selected food items in Addis Ababa (Ethiopia)
B. Molla, J. Kleer, H.J. Sinell
págs. 36-39
Evaluation of the Petrifilm(tm) method for enumeration of aerobic mesophilic count, coliforms and E. coli in foods - 1. Communication: Results for foods of animal origin
Michael Bülte, S. Heckötter, M. Schott, R. Kirschfeldt, J. Stöckel
págs. 40-42
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