Contrasting world of poultry production: analyses presents a wide gap between chicken meat production in CLC and LLDC
págs. 8-10
Fresh meat for Mexico City: GCM produces in novel ways with CSB for the city of 20 million inhabitants
págs. 16-18
Pandemic strengthens consumption: Coronavirus shakes up the global meat market and influences purchasing behavior
págs. 22-26
Filling and portioning in modular system: sausageproduction with precision, weight accuracy and reliability
págs. 28-31
New possibilities for cooked sausages: the technology is using modified baking flour for cooked sausage links and small sausages
págs. 34-39
Cold cuts are in demand: consumers want to see their goods amd make as little effort as possible
págs. 40-45
Natural extracts are very promising: they are a novel green alternative to synthetic preservatives for the meat industry
Pavan Kumar, Akhilesh K. Verma, Pramila Umaraw, Nitin Mehta, Rajeev Ranjan
págs. 48-57
The slaughter of pregnant breeding sows in Germany
Philipp Rolzhäuser, Sophia Wohlfahrt, Jasem Saffaf, Lisa Walter, Almut Pahl, Ahmad Hamedy, Ernst Lücker, Katharina Riehn
págs. 61-65
Development of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients
K. Montúfar, C. Santos, O. Dublán, María Dolores Selgas Cortecero, María Fernanda Fernández León
págs. 66-70
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