Modern process control ensures safety. Advanced processes reduce the risks from traditional Chinese meat products
Wang Wei, Friedhelm Jaeger, Rolf Kamphausen, Fu Zhixing
págs. 12-17
Why don`t we use what we already have?. The technological solutions for producing high quality ingredients based on by-products are within reach
Lene Meinert, Erik T. Hansen
págs. 22-25
Metal detectable plastic. Use in cleaning tools and utensils – does it reduce foreign body risk?
Debra Smith, Henrik H. Hegelund
págs. 26-31
Gentle and residue-free. Various purification lines operate according to the raw material and requirements
Michael Stelzl
págs. 32-33
Producing ten dishes at the same timeSugarCreek has set up the country's largest sous-vide factory with Multivac machines
Valeska Haux
págs. 34-38
Vegetarian products. Alternatives are trendy
Jürgen Schwing
págs. 39-41
Combining capacity, yield and efficiencyGEA presents the third generation of the CookStar
Paul Verbruggen
págs. 42-43
State-of-the-art technology pays off. Increased production efficiency with modern clip closure technology
Doris Bregulla
págs. 44-47
Traceability in the meat industryIts application has benefited all stakeholders of the industry as producers, distributors and consumers
Pavan Kumar, Akhilesh K. Verma, Pramila Umaraw, Nitin Mehta, O.P. Malav
págs. 50-58
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