Application of chilling methods on slaughtered poultry
M. Ristic
págs. 8-11
Toxicological aspects of meat and meat products
D. Wild
págs. 12-16
Model emulsion characteristics of muscles from three different species and a variety of fats
Mustafa Karakaya, H. Yetim, H.Y. Gokalp, H. W. Ockerman
págs. 17-19
Prevelence of psychrotropic microorganisms in imported frozen meat
A. Nassav, S. Fathi
págs. 20-21
Antimicrobial activity of bacteriocin-producing cultures in meat products. Modelling of the effect of PH, NaCI and nitrite concentrations on the antimicrobial activity of sakacin P against Listeria ivanovii DSM20705
M.G. Gänzle, Christian Hertel, W. P. Hammes
págs. 22-25
Curing of raw meat products - 1. Diffusion characteristics of salt
Ralf Lautenschläger
págs. 26-29
Biogenic animes in fermented sausages - 2. Factors influencing the formation of biogenic animes in fermented sausages
Paul Paulsen, Friederich Bauer
págs. 30-31
Effects of modified atmosphere and vacuum packagingon the groth of spoilage and inoculated pathogenic bacteria on fresh poultry
Z. Y. Ozbas, H. Vural, S.A. Aytaç
págs. 32-37
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