Fleischwirtschaft international: journal for meat production and meat processing

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  Año 1997, Número 5

  • Livestock and beef market situation in Argentina

    L. Vaccarezza

    págs. 6-10

    

  • New Danish developments in pig handling at abattoirs

    L. Christensen, P. Barton Gade

    págs. 11-14

    

  • Quality improvement of ground buffalo meat by preblending and vacuum packaging

    J. Sahoo, Anne S. R. Anjaneyulu

    págs. 15-19

    

  • Hygienic aspects of spices at manufacturing of meat products

    H.J. Buckenhüskes

    págs. 20-25

    

  • Formulated meat patties. Global taste preference changes

    Henk W. Hoogenkamp

    págs. 26-30

    

  • Antimicrobial activity of bacteriocin-producing cultures in meat products - 2. Comparison of the antilisterial potential of bacteriocin-producing lactobacilli in fermented sausages

    Marta Hugas Maurici, B. Neumeyer, F. Pagés, Margarita Garriga, W. P. Hammes

    págs. 31-33

    

  • High pressure treatment of minced beef

    H. Schöberl, W. Russ, J. Schmid, R. Meyer- Pitroff

    págs. 34-36

    

  • HACCP for "iberico" dry-cured ham

    C. Sanabria, Alfonso Vicente Carrascosa Santiago, E. Sabio, A. Fallola

    págs. 37-38