News in FleischWirtschaft International 1/14

by Editor fleischwirtschaft.com
Friday, February 28, 2014

Contents of FleischWirtschaft International No. 1, February 2014
The Contents of FleischWirtschaft International No. 1, February 2014 are available as print-magazine, iPad-App and E-paper.

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Oils
Henk Hoogenkamp
Transfats phasing out the market

Microbiology
Ulrike Kleiner and Victoria Kraszon
Controlling surface counts

Prevention
Ralph Bittner
Hygienic air and surfaces

Fats
Mikhail Lvovich Fayvishevskiy
Low-waste technology minimises losses

Food Safety
Michael Erkes
Ripening and protective cultures in dry sausage

Maturing
Hartmut Harders
Uniform air distribution is the key to quality

Market Research
Tina Vukasovic
Poultry is on the upswing


Research & Development

Cezary Purwin, Stanislaw Milewski, Tomasz Daszkiewicz, Barbara Pysera, Zenon Tanski and Katarzyna Zabek
Slaughter value and meat quality of lambs fed silages from different plant species

Arup Ratan Sen, Muthupalani Muthukumar, Naveena B. Maheswarappa, Inamuel Prince Devadason and G. Vijaybhaskar Reddy
Quality characteristics of emulsion based cooked chicken slices
containing different extenders

Darem Tabbaa, Monika Kr├╝ger, Aristarco Seimenis and Ahmad Hamedi

Global epidemiological patterns of emerging food-borne diseases - an overview


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