Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2008, Número 2

  • Functionality, recyclability and design combined

    págs. 11-21

    

  • Experts' quality demands being met

    Eduard Syrovatski

    págs. 22-29

    

  • Need for better hygiene of equipment

    Klaus Meyer

    págs. 30-32

    

  • Hygienic design both inside and outside

    Winfried Wolf

    págs. 33-35

    

  • Trick allows effective dosing

    Peter Nitsch

    págs. 36-42

    

  • Fine nose for consumer trends

    Herbert Weber

    págs. 43-48

    

  • No allergens and non-GMO

    Mary Descamps

    págs. 49-50

    

  • Save costs and meet consumers' demands

    Andreas Vogelbacher

    págs. 51-54

    

  • Basappa Pomegranate as antioxidant - an overview

    M. Naveena, Napa Kondaiah

    págs. 55-59

    

  • Procedure determines product variety

    págs. 60-62

    

  • Deep-rooted capacity and quality problems

    págs. 63-67

    

  • ELISA for the determination of carnitine in meat

    A. Lacka, Joanna Leszczynska, I. Majak

    págs. 68-71

    

  • Optimisation of the basic formulation and processing conditions for the preparation of patties from meat of spent hens

    R.R Kumar, B.D. Sharma

    págs. 72-76

    

  • Influence of genetic, sex and lairage duration on the incidence of hemorrhages in different broiler muscles after slaughter

    C. Werner, M. Nagel, M. Wicke

    págs. 77-80

    

  • Natural antioxidants as hurdles in sausages - Natural antioxidants as hurdles to improve the quality of shelf stable pork sausages at ambient temperature storage

    R. Thomas

    págs. 81-86