Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2007, Número 3

  • The new 'Hygiene Package' of the EU

    Martin Hartig

    págs. 11-16

    

  • No difference compared with fresh product

    Julius Grüter

    págs. 17-23

    

  • Coding solutions for the meat industry

    Carolin Hesterkamp

    págs. 24-26

    

  • Facing toward Mecca in sitting position

    Ahmet Daoudi, Andreas Stolle, Susanne Kaufmann, Mourat El Allouchi

    págs. 27-33

    

  • Gram-negative bacteria a public health risk

    Neslihan Kamanli, S. Citak

    págs. 34-37

    

  • Some emulsifying properties of turkey giblets

    Asirgeldi Besimov, Cemalettin Sariçoban, Mustafa Tahsin Yilmaz, Mustafa Karakaya

    págs. 38-40

    

  • Effect op PH and temperature decline curves in relation with different carcass chilling conditions

    R. Klont, Esra Kurt

    págs. 42-45

    

  • Maturation of Nham - a Thai fermented meat product

    A. Swetwiwathana, K. Sonomoto, J. Nakayama, N. Lotong

    págs. 46-49

    

  • Comparasion of nutritional value of meat of wild and farm pheasants

    A. Litwinczuk, R. Dziedzic, M. Kedzierska-Matysek, T. Grodzicki, Z. Litwinczuk

    págs. 50-52