Fleischwirtschaft international: journal for meat production and meat processing

• 

  Año 1998, Número 1-2

  • Ecological aspects of meat production

    K. Fischer

    págs. 11-17

    

  • Bacteriological condition of the raw material of bacon

    F. Havas

    págs. 18-19

    

  • Possibility of cooked ham production from ham deboned early post mortem - 2. Properties of finished products

    D. Okanovic, L. Petrovic, R. Rede, J. Popov-Raljic, D. Manojlovic

    págs. 20-25

    

  • Lipolytic of meat lactobacilliisolated from naturally fermented Greek dry sausage

    J. Samelis, J. Metaxopoulos

    págs. 26-29

    

  • Effect of sodium lactate and potasium bisulphite in a non-acid dry-cured sausage of reduced calibre

    Pere Gou, Margarita Garriga, Luis Guerrero, A. Valero, J. Andorrà, I. Cubaña, Jacint Arnau Arboix

    págs. 30-32

    

  • Production of buffalo salami. Effects of bacterial starter cultures, gelatine coat with pasterma spices and mold coat on product quality

    H. Shehata

    págs. 33-35

    

  • Quality of patties prepared from chicken and rabbit meat

    S. Kumar, R.C. Keshri, Sanjod Kumar Mendiratta

    págs. 36-38

    

  • Control of aflatoxin production on liquid medium and minced meat by salts and antibiotics

    I.A. El-Kady, S.S.M. El-Maraghy, A.N.A. Zohri

    págs. 39-43

    

  • Sampling plans for the assessment of Salmonella contamination

    G. Hildebrandt, L. Böhmer

    pág. 44