Editorial
págs. 3-5
News
págs. 6-7
Business news
pág. 8
Foreign markets
pág. 9
Consuming meat in a sustainable way
Seth Nuamah
págs. 10-14
Industry news
pág. 15
Building a better hybrid burgers
Henk Hoogenkamp
págs. 16-24
Maintaining the quality of burgers
Waut Dooghe
págs. 25-27
Putting enphasis on full automation
Ulrich Nielsen
págs. 28-29
Precision in injection
Peter J. Danwerth
págs. 30-33
Disinfecting surfaces safely
Martin Urbanek
págs. 34-35
using enveironmentally driendly disinfectants
Stephan Matzschke
págs. 36-37
Consumer preferences in organic meat
Tina Vukasovic
págs. 38-44
Abstracts
pág. 45
Effects of storage conditions on the quality of buffalo meat curry
Gurunathan Kandeepan, Anne S. R. Anjaneyulu
págs. 46-52
Effects on physico-chemical properties and oxidative stabiblity of dry fermented sausages during chilling storage - Investigations on Lactobacilus casei LOCK 0900 probiotic strain with antioxidant addition
Gurunathan Kandeepan, K.M. Wojciak, D. Kolozin-Krajewska
págs. 53-60
Combined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets
N. Erkan
págs. 61-68
© 2001-2024 Fundación Dialnet · Todos los derechos reservados
Coordinado por: