Fleischwirtschaft International 6/2011 |
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By Zuhaib Fayaz Bhat, Vikas Pathak and Hina Fayaz |
Literature references |
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Effect of lotus stem and sodium alginate coating |
pages 58 to 63 |
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Investigations on the quality characteristics of chicken meat balls |
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Fleischwirtschaft International 3/2011 |
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Michael Erkes |
Literature references |
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Cultures optimise raw cured products |
pages 28 to 33 |
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Selected microorganisms help steering the pH-value and influence the curing colour formation |
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Fleischwirtschaft International 2/2011 |
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Serap Coşansu, Şeref Taği and Kamuran Ayhan |
Literature references |
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Effects of lactic and acetic acids on sensory properties and shelf life of chicken meats |
pages 74 to 78 |
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Investigations during refrigerated and frozen storage |
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Fleischwirtschaft International 1/2011 |
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Ute Schröder, Monika Manthey-Karl, Ines Lehmann and Carsten Meyer |
Literature references |
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Long-term stability study on Asian fish sauce distributed in Germany
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pages 81-87 |
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Fleischwirtschaft International 3/2010 |
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Belaya, V. and T. Török |
Literature references |
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Beef consumption expected to grow |
pages 46-52 |
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Top 5 countries of global beef market – features and development prospects |
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Suman, S.P., R.A. Mancini, R. Ramanathan and M.R. Konda |
Literature references |
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Modified atmosphere packaging influences premature browning in beef Longissimus lumborum steaks |
pages 54-55 |
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Gajewska-Szczerbal, H. and H. M. Baranowska |
Literature references |
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Water holding properties in pork longissimus dorsi muscle due to two different injection techniques |
pages 56-59 |
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Rathod, K.S., P.N. Zanjad and R.K. Ambadkar |
Literature references |
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Effect of dehydration temperature as hurdle on shelf life of ready-to-eat chicken curry |
pages 63-65 |
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