Does the vaccination come with restrictions?: investigations into the processing quality of Improvac-vaccinated boars
págs. 8-11
Digitalization is the key for the future: Intelligent production can be a part of solving global challenges and problems
págs. 12-14
It's time for the next step: along the slaughtering line, the machines have taken on demanding tasks
págs. 15-17
Citrus fibres replace Phosphates: "Clean label" is a development that is becoming more and more important
págs. 18-21
Oxidation affects product quality: degradation of muscle proteins is a mostly overlooked effect of lipid oxidation
Rushikesh A. Kantale, Rajeev Ranjan, Akhilesh K. Verma, Pavan Kumar, Pramila Umaraw
págs. 22-28
Meet the consumer's expectations: It's about quality but also precisely weighed and sliced products
págs. 30-33
A raw material wit personality: natural sheep sausage casings score with industrial processors because of their added value
págs. 34-39
Cleaning - a never ending story: higiene has a direct impact on food safety and shelf life
págs. 40-42
Nutrition in harmony: sustainable and renawable food production is a fundamental human need
págs. 44-47
Low fat meats are still challenging: the main aim of fat replacers is compensation of fat functionality
págs. 48-50
Packaging the sustainable way: recyclable polyethylene wrap films assure food safety and oecological requeriments
págs. 52-54
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