Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2014, Número 6

  • Editorial

    págs. 3-5

    

  • News

    págs. 6-7

    

  • Business news

    págs. 8-9

    

  • Foreign markets

    págs. 10-11

    

  • Industry needs scientific support

    Elena Beier

    págs. 12-15

    

  • Advancing global concepts

    N. Clarke

    págs. 16-21

    

  • A casing for many applications

    Klaus-Peter Kreibig

    págs. 22-27

    

  • Numerous aspects affect the result

    Ralf Schmalfeld

    págs. 28-31

    

  • Optimal carcass valorisation 2.0

    Frans van der Steen

    págs. 32-35

    

  • Protein controls the functional properties

    S. Mott

    págs. 36-37

    

  • Co-extrusion brings higher efficiency

    Christoph Thelen

    págs. 38-42

    

  • Tying sausages combines safety with tradition

    Frank Loeffler

    págs. 43-45

    

  • Technologists met in New Orleans

    Eva Braun

    págs. 46-48

    

  • Calendar

    pág. 49

    

  • Advertisers, credits, subscriptions

    págs. 50-51

    

  • Effects of sodium alginate coating and vacuum packaging on the extension of the shelf life of hot smoked rainbow trout fillets

    N. Erkan, M. Yesiltas

    págs. 52-56

    

  • Research review

    pág. 57

    

  • Textural attributes and characteristic qualities of chevon nuggets containing arabic and guar gum

    págs. 58-61

    

  • Book reviews

    pág. 62

    

  • Tomato powder low in serum as a source of lycopene to meat products

    Marta María Calvo

    págs. 63-66

    

  • News

    pág. 67

    

  • Guidelines for authors of FleischWirtschat International

    pág. 68