Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2003, Número 1

  • News

    págs. 4-5

    

  • Business News

    págs. 6-7

    

  • Evaluation of machine hygiene through practical tests

    Elsa Huen, Claus Kuhn, Klaus Troeger

    págs. 8-11

    

  • Platform for international dialogue

    págs. 12-13

    

  • DLG FoodTec Forums go crossover

    pág. 14

    

  • European FoodTec Award 2003

    pág. 15

    

  • A hightly diversified business

    pág. 16

    

  • Products require stringent processes

    pág. 17

    

  • New processes for preserving food

    págs. 18-20

    

  • Conventional and cryogenic processes

    pág. 21

    

  • Dominated by severeal technologies

    págs. 22-23

    

  • Basis for tomorrow's innovation

    pág. 22

    

  • What's new at Anugu FoodTec

    págs. 24-30

    

  • Effect of meat pH and the amount of added nitrite and nitrate on colour uniformity of dry-cured hams

    Jacint Arnau Arboix, Luis Guerrero, Pere Gou

    págs. 31-33

    

  • Cadmium levels in meat products supplied on the Slovak market

    Josef Golian, Marian Pavelka

    págs. 34-36

    

  • News

    pág. 37

    

  • Effect of freezing on stability of colour and the residual nitrite in cured meat

    Ryaichi Sakata, Hidotoshi Morita, Karl-Otto Honikel, Yukiharu Nagata

    págs. 38-41

    

  • News

    pág. 42

    

  • Inhibitory factors for the control of S. Typhimurium in raw fresh sausage

    págs. 43-46

    

  • Abstracts

    págs. 47-48