Predicting meat quality with biomakers
F.W. Marinus
págs. 18-22
Further refining the processing chain
Michael Trautwein
págs. 23-26
Efficiency right down the line
N. Javadian
págs. 27-36
Sodium: too much or too little?
Henk Hoogenkamp
págs. 32-36
Taylor cut packaging for meat products
A. Ghosh
págs. 37-40
Producing environmentally sound packaging
Alan Davey
págs. 41-42
Ensuring safety acroos the food chain
págs. 43-44
Labelling in meat processing
Marc Buttgenbach
págs. 45-47
Extending shelf life with active backaging
Lisa S. Benson, Dave Payne
pág. 48
Protection against espoilage
Waut Dooghe
pág. 51
© 2001-2024 Fundación Dialnet · Todos los derechos reservados
Coordinado por: