Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2000, Número 3

  • Curing with nitrite - are there alternatives?

    Frank Thiemig, H. Buhr, P. Oelker

    págs. 10-16

    

  • Agglomerated glucose syrups for cooked hams

    K.Van Beirendonck

    págs. 17-21

    

  • Enzymes in meat processing - Interesting technological tools for controlling biochemical reactions

    H.J. Buckenhüskes

    págs. 22-27

    

  • Influence of different phosphate-dosage on technological parameters and sensory properties of cooked ham

    Wolf-Dietrich Müller, M. Eber, J. Przytulla

    págs. 28-33

    

  • Universal massager: One for all - Continuous process enables consolidation of preparation process

    M. Arnauld, Ch. Madelaine

    págs. 34-37

    

  • The microbiology of refrigerated meat

    F.J.M. Smulders, M. Upmann, Peter Paulsen, S. James

    págs. 38-45

    

  • Microbial effects of the carcass washing operations at three beef packing plants

    C. Gill, J. Bryant, C. McGinnis

    págs. 46-48

    

  • Estimation of fatty acid profiles in musculus longissimus dorsi of sheep

    Jianping Wu, P. Kohler

    págs. 49-51

    

  • Bacterial sensivity to high hydrostatic pressure in mechanically recovered poultry meat

    Montserrat Mor-Mur i Francesch, Josep Yuste Puigvert, R. Pla, Marta Capellas Puig

    pág. 52