Fleischwirtschaft International 1/2010 |
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H.W. Hoogenkamp |
Literature references |
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Boarding the rice bran bandwagon |
pages 21-27 |
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Part 2: A natural ingredient for meat formulations combining a vast plethora of advantages |
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G. Kaban and M. Kaya |
Literature references |
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Volatile compounds of traditionally produced pastirma |
pages 63-67 |
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Fleischwirtschaft International 6/2009 |
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H.W. Hoogenkamp |
Literature references |
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Boarding the rice bran bandwagon |
pages 25-28 |
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Part 1: Rice bran – an alternative to soy protein delivering a host of contributions to both lifestyle and traditional foods |
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M.P. Gianelli, P. Valdebenito, M. Friz and M. Flores |
Literature references |
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Fat acts as reservoir for volatile compounds |
pages 39-44 |
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Effect of the cooking process on the development of volatile compounds in “Longaniza” sausage from Chillán, Chile |
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I. Erol, G. Hildebrandt, M. Goncuoglu, F.S.B. Ormanci, A. Yurtyeri, J. Kleer and O. Kuplulu |
Literature references |
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Incidence and serotype distribution of Salmonella in spices retailed in Turkey |
pages 50-52 |
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A.K. Verma, B.D. Sharma and R. Banerjee |
Literature references |
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Quality characteristics and storage stability of low fat functional chicken nuggets |
pages 52-57 |
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Z.F. Bhat and V. Pathak |
Literature references |
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Effect of mung bean (Vigna radiata) on quality characteristics of oven roasted chicken seekh kababs |
pages 58-60 |
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A. Schmid, S. Ampuero, U. Bütikofer, D. Scherrer, R. Badertscher and R. Hadorn |
Literature references |
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Nutrient composition of Swiss cooked sausages |
pages 61-64 |
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