Energy Consumption: Double savings in chill rooms
págs. 14-15
Project Planning: Analysis and supervision
págs. 16-17
Refining Raw Materials: From meat to emulsion - a single operation
págs. 23-28
Hygiene: Manufacturers must take over responsibility
págs. 31-32
Cooling Logistics: Quality determinants in logistics
págs. 33-38
Automation: Needs-oriented solutions in demand
págs. 42-43
Automation: Easy handling of all product types
págs. 44-45
Marketing: Ensure objectivity from stable to table
págs. 48-52
Ranking: Retail and poultry show steep rise
págs. 53-54
Research & Development: Conventional and fat-reduced cooked meat sausages enriched with folic acid
págs. 58-60
Research & Development: Effects of marinating on the chemical, sensorial and textural properties of chicken breast meat - Treatment of samples with sour cherry, pomegranate, orange, grape or apple juice
págs. 61-64
Research & Development: Effect of different diets on carcass composition and fat quality of Mangalica pigs
págs. 65-68
Research & Development: Prevalence and antibiotic resistance of Arcobacter spp. isolated from chicken samples
págs. 69-72
Research & Development: Efficacy of soy protein isolate as fat replacer on quality of low-fat buffalo meat patties
págs. 73-76
Research & Development: Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives
págs. 77-79
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