Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2013, Número 6

  • Editorial

    págs. 3-5

    

  • News

    págs. 6-7

    

  • Business News

    págs. 8-9

    

  • Foreign Markets

    págs. 10-11

    

  • USA. Fight for survival

    Hans-Wilhelm Windhorst

    págs. 12-15

    

  • It's all about natural

    Joris J. Wijnker

    págs. 16-17

    

  • Dip coatings for sausages in artificial casings

    Jodocus Willich

    págs. 18-21

    

  • Indstry news

    págs. 22-24

    

  • Beyond the future of lab-grown hamburgers

    Henk W. Hoogenkamp, Henk R. Hoogenkemp

    págs. 25-26

    

  • Software ensures maximum efficiency

    H. Haug, Thomas Kittle

    págs. 27-31

    

  • Clipping and labelling in one step

    Stefan Olthuis

    págs. 32-33

    

  • Barrier coating based on whey protein

    Markus Schmid, Karin Agulla

    págs. 34-38

    

  • Refinement begins with the salting

    Daniela Hller

    pág. 39

    

  • Industry news

    págs. 40-42

    

  • Finding marketing opportunities

    J. Birn

    págs. 43-45

    

  • No signs of any crisis

    Sandra Sieler

    págs. 46-51

    

  • Advertisers, credits, subscriptions

    pág. 52

    

  • Effect of papaya pulp on the physico-chemical and sensory attributes of chicken nuggets

    Parveez Ahmad Para, Sunil Kumar

    págs. 54-58

    

  • Feasibility of slaughterhouse sampling for surveillance of beef cattle in Switzerland

    Sara Schärrer

    págs. 59-63

    

  • Post mortem fat injection to improve beff palatability

    Logan Holmes

    págs. 64-66

    

  • Application of low-field NMR technique for evaluation of the influence of functional additives on water attributes in pork meat

    Hanna Maria Baranowska

    págs. 67-72

    

  • Guidelines for authors

    pág. 72