Aging uncooked cured ham and raw sausages in a cotrolled atmosphere. Composition of atmosphere is an important factor in aging
U. Grupa
págs. 8-11
Mincing line from single supplier. Eyckeler & Malt AG increases value-added production
N. Dunn
págs. 12-14
Functions of sugar in meat processing
H.J. Buckenhüskes
págs. 15-21
Field-study on welfare and meat quality aspects of the Midas-pig-stunning device with Inarco System - Part 2: Preliminary factors of strain and meat quality
M. von Wenzlawowicz, A. Schütte, K. von Holleben, A. v. Altrock, Natalie Bostelmann, S. Roeb
págs. 22-25
Comparison of the transglutaminase activity, rheological properties and microstructure of pig and poultry blood
Tsai-Fuh Tseng, Ming-Tsao Chen, Deng-Cheng Liu
págs. 26-28
Redox potential of meat and meat products - 2. Typical redox potentials of meat and meat products - a survey
W. Rödel, R. Scheuer
págs. 29-32
Extended ante and post mortem inspection system for broilers
Lüppo Ellerbroek, K. Koglin, E. Weise, G. Reuter, H. Weiss
págs. 33-35
Randicity in processed meats. Comparative evaluation of methods
G. Piette, Y. Raymond
págs. 36-39
A comparative evaluation of BP and RPF media for the selective isolation of Staphylococus aureus in raw cured ham
R. Stephan
págs. 40-42
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