News in FLEISCHWIRTSCHAFT International 1/08

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Fleischwirtschaft Schmidt Marek Stark Ralf Borau Andreas Kasel Kranen Ryoichi Sakata
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Contents of FLEISCHWIRTSCHAFT International No. 1, February 2008
Objectification by colour image processing
Heiko Schleucher: Impermeability is not a digital state
Satoe Nakae, Toshio Oshida, Tadayuki Nishiumi, Hyukil Yoon and Ryoichi Sakata: Maximum force and breaking strain decrease
R. Rezler and H.M. Baranowskai: Utilisation of starch preparations in sausage production – rheological properties and water bindings
R. Ibik, M. Karakaya and M.T. Yilmaz: The effect of spices on colour changes, autoxidation and sensory properties of kavurma made from beef and chicken
K. Nuernberg, D. Dannenberger, G. Nuernberg and K. Ender†: N-3 fatty acids and conjugated linoleic acids (CLA) in beef and lamb meat
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Poultry Processing
Roland Kranen: Efficient processing of broilersTrimming
Stefán Axelsson: Yield increase using intelligent technologySlaughtering
Frank Schmidt and Marek Stark: High productivity, flexibility and reliabilityMeat Quality
Josef Richardt, Ralf Borau, Andreas Kasel and Thomas Wieschallah:Objectification by colour image processing
Functional Food
Peter Nitsch: It’s the mix that mattersClipping
Andreas Flies: High performance and precision combinedHeiko Schleucher: Impermeability is not a digital state
Natural Casing
The knack with the natural packagingSatoe Nakae, Toshio Oshida, Tadayuki Nishiumi, Hyukil Yoon and Ryoichi Sakata: Maximum force and breaking strain decrease
INSCA
Hans-Martin Kersting: HACCP manual developed for casings industryEconomy
Heinrich Henze: Facts to replace assumptionsResearch & Development
O. Erkmen and A. Barazi: Predictive model for the survival of S. Typhimurium in sucuk under modified atmospheres and storage temperaturesR. Rezler and H.M. Baranowskai: Utilisation of starch preparations in sausage production – rheological properties and water bindings
R. Ibik, M. Karakaya and M.T. Yilmaz: The effect of spices on colour changes, autoxidation and sensory properties of kavurma made from beef and chicken
K. Nuernberg, D. Dannenberger, G. Nuernberg and K. Ender†: N-3 fatty acids and conjugated linoleic acids (CLA) in beef and lamb meat
Instructions for authors of Fleischwirtschaft International
Each issue with News, Business News, Industrial News and Abstracts
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