Editorial
pág. 3
News
págs. 6-9
IFFLA Report: The IFFLA consolidates its position
págs. 10-16
Succesfully contolling BSE
Lis Alban, Flemming Thune-Stephensen
págs. 16-23
Animal welfare aspects in fish processing
Dirk Willem Kleingeld
págs. 24-27
Optimal positioning of the sticking incision
Anna Schweige, Johanna Fischer
págs. 28-33
Rapid at-line fat measurement
Andrew Brunt
págs. 34-38
Smoking raw sausage safely and sustainably
Uwe Vogel, Maren Oelgemoller
págs. 39-41
Safe short-ripened raw sausage
Walter G. Pozzi
págs. 42-45
Central reducing of bacteria in circulating air
Norbert Hoffmann
págs. 46-47
Healthy and succulent barbecued meat
Lene Meinert, Lene Duedahl-Olesen
págs. 48-51
Effects of thyme and rosemary essential oil on microbiology and self life of italian mortadella
F. Giarratana, D. Muscolino
págs. 52-55
Changes of the beef meat tendinous-tenderness coefficient after massaging and cooking using Warner-Bratzler test
J. Diakun, M. Señcio
págs. 56-60
Antioxidant properties of various cramberry-derived ingredients in precooked and raw meat patties
A. Tyburcy, T. Florowski
págs. 61-64
Quality characteristics of restructured mutton slices developed by cold-set binding system
A. Ratan Sen
págs. 65-70
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