Contents of FLEISCHWIRTSCHAFT International No. 1, March 2012 Contents of FLEISCHWIRTSCHAFT International No. 1, March 2012
Anuga FoodTec 2012Three thematic pillars for food production
What's new at Anuga FoodTec 2012?
Meat AnalysisGeir Stang Hauge:Compact and accurate fat analysis
ProcessingDijana Naseva, Zlatko Pejkovski and Aco Kuzelov:Ostrich - yield and chemical composition
StabiliserHenk Hoogenkamp:Application of vegetable protein ingredients
MarketingNina Veflen Olsen:Interactive toolbox for product development
QualityCai Clemen Christensen:Emulsions in cold and warm processes
OutlookAlbert Vernooij:Supply discipline to be essential
Symposium1st International Summer School
Ageing and packaging of meat
Knowledge ManagementLena Sloth and John Eggers Fohlmann:Information retrieval in the meat industry
Research & DevelopmentS. Milewski, Z. Tanski, T. Daszkiewicz and AntoszkiewiczSlaughter value and meat quality in lambs - Investigations on Skudde lambs slaughtered at different ages
M. Karwowska, Z. J. Dolatowski and E. GrelaInfluence of dietary supplementation with proteien-xanthophylls (PX) concentrate of alfalfa - Investigations on pig meat quality
H. ErcoskunProduct development of a new sausage: hard cheese added sausage
I. MartynyukImproving the technology for cooked sausage products comprising amaranth
K. M. Wojciak, Z. J. Dolatowski and A. OkonThe effect of probiotic strains on oxidative stability of cured pork meat products - Investigations on
Lactobacillus casei LOCK 0900 and
Lactobacillus paracasei LOCK 0919
Each issue with News, Business News, Industry News and AbstractsSubscribe FLEISCHWIRTSCHAFT International Media data Source: FLEISCHWIRTSCHAFT International No. 1/12