Fleischwirtschaft international: journal for meat production and meat processing

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  Año 1997, Número 6

  • Comparison of the physico-chemical characteristics of buffalo and bovine meat

    Maria Antonieta Paleari, S. Camisasca, Giuseppe Beretta, P. Renon, L. Tessuto, G. Benedetti, G. Bertolo

    págs. 11-13

    

  • Meat quality control for dry-cured ham processing

    Sebastián Bañón Arias, María Victoria Granados, J. Laencia, María Dolores Garrido Fernández

    págs. 14-17

    

  • Hurdle technology for a shelf stable "tandoori"

    J.S. Berwal, Manish Kumar

    págs. 18-20

    

  • Effect of fat content, chopping process, sugar-amount and sugar-sort on the manufacturing of fine minced, spreadable raw sausage

    Paul-Gerhard Klettner

    págs. 21-25

    

  • Effect of glutaminase preparation from Bacillus subtilis GT strain on sensory evaluation of processed meat products

    T. Okayama, Y. Nabae, M. Yamanoue, I. Nishikawa, Y. Shimizu, K. Goto, M. Mumata

    págs. 26-29

    

  • Cutting with hig-pressure jet in the food industry

    A. Henning

    págs. 30-33

    

  • Improvement of the handling hygiene of back-splitting saws

    W. Woltersdorf, H.J. Mintzlaff

    págs. 34-37

    

  • In process control of legal sterilization during meat-and-bone meal production

    W. Unglaub

    págs. 38-39

    

  • Analysis of anabolic sex steroids in calf hair. Meanings for residue control

    S. Gleixner

    págs. 40-43