Taste the new economic reality
págs. 10-13
Hand-stuffed quality with automatic stuffing
Marta Xargayó, Josep Lagares, Eva Fernández, Daniel Sanz
págs. 14-17
Stable business plataform for all segments
págs. 21-32
Hygiene advantages through robots
Matthias Moje
págs. 33-35
Combining the requirements of many Muslims
Susane Wiese-Wilmaring, Henriette Bednarszky
págs. 38-40
Assessment of muscle fibre destructuration
Laurence Sifre, Jean-Philippe Coton
págs. 43-46
Closed wrap without substrate
Dirk Drews
pág. 48
Hands off conveyor and feed tools
Franz-Gustav Winkler
págs. 49-52
Fatty acid composition of Swiss cooked sausages
Alexandra Schmidt, M. Collomb, R. Hadorn
págs. 56-59
Functional properties of meat emulsion system formulated with orange albedo
B. Ozalp, Mustafa Karakaya, Mustafa Tahsin Yilmaz
págs. 59-63
Post-mortem proteolysis and tendermess in loin steaks from mature cows of various ages
J.F. Stika
págs. 64-67
The effects of HHP treatment on Listeria monocytogenes inoculated in dry-cured meat products
Begoña Rubio
págs. 68-71
Effect of wheat fibre on sensory,physico-chemical traits and storage stability of low fat mutton nuggets
A.R. Sen
págs. 71-74
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