Spain. Course for the futur: pork represented 62% of the spanish meat industry's total export value in 2017
Elena Beier
págs. 14-17
Gentle grinding ensures high quality. Inline grinding systems for meat processing offer far more than basics
Michael Betz
págs. 22-26
Automatisation. With Industry 4.0 to Smart Factory: how companies can optimally master the digital transformation
Jörg Brezl, Thomas Ostheimer, Axel Arras
págs. 28-31
Organization. Resource management raises efficiency: Agrosuper's management uses SAP for optimizing meat processing in Chile
René Stampfli
págs. 32-35
Product Development. Reducing fat for improving health: replacing fat is a strategy to create low-fat products - Part2
Akhilesh K. Verma, Pavan Kumar, Devendra Kumar, Rajeev Ranjan
págs. 36-44
Research & Development. Microstructural and physico-chemical properties of seekh-kebabs during grilling, roasting and smoking
Rituparna Banerjee, Naveena B. Maheswarappa, Muthukumar Muthupalani
págs. 50-54
© 2001-2024 Fundación Dialnet · Todos los derechos reservados
Coordinado por: