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fleischwirtschaft.com — Contents of FLEISCHWIRTSCHAFT International No. 1, March 2012 Contents of FLEISCHWIRTSCHAFT International No. 1, March 2012
Anuga FoodTec 2012
Three thematic pillars for food production
What's new at Anuga FoodTec 2012?
Meat Analysis
Geir Stang Hauge:
Compact and accurate fat analysis
Processing
Dijana Naseva, Zlatko Pejkovski and Aco Kuzelov:
Ostrich - yield and chemical composition
Stabiliser
Henk Hoogenkamp:
Application of vegetable protein ingredients
Marketing
Nina Veflen Olsen:
Interactive toolbox for product development
Quality
Cai Clemen Christensen:
Emulsions in cold and warm processes
Outlook
Albert Vernooij:
Supply discipline to be essential
Symposium
1st International Summer School
Ageing and packaging of meat
Knowledge Management
Lena Sloth and John Eggers Fohlmann:
Information retrieval in the meat industry
Research & Development
S. Milewski, Z. Tanski, T. Daszkiewicz and Antoszkiewicz
Slaughter value and meat quality in lambs - Investigations on Skudde lambs slaughtered at different ages
M. Karwowska, Z. J. Dolatowski and E. Grela
Influence of dietary supplementation with proteien-xanthophylls (PX) concentrate of alfalfa - Investigations on pig meat quality
H. Ercoskun
Product development of a new sausage: hard cheese added sausage
I. Martynyuk
Improving the technology for cooked sausage products comprising amaranth
K. M. Wojciak, Z. J. Dolatowski and A. Okon
The 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 Abstracts
Subscribe FLEISCHWIRTSCHAFT International
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Three thematic pillars for food production
What's new at Anuga FoodTec 2012?
Meat Analysis
Geir Stang Hauge:
Compact and accurate fat analysis
Processing
Dijana Naseva, Zlatko Pejkovski and Aco Kuzelov:
Ostrich - yield and chemical composition
Stabiliser
Henk Hoogenkamp:
Application of vegetable protein ingredients
Marketing
Nina Veflen Olsen:
Interactive toolbox for product development
Quality
Cai Clemen Christensen:
Emulsions in cold and warm processes
Outlook
Albert Vernooij:
Supply discipline to be essential
Symposium
1st International Summer School
Ageing and packaging of meat
Knowledge Management
Lena Sloth and John Eggers Fohlmann:
Information retrieval in the meat industry
Research & Development
S. Milewski, Z. Tanski, T. Daszkiewicz and Antoszkiewicz
Slaughter value and meat quality in lambs - Investigations on Skudde lambs slaughtered at different ages
M. Karwowska, Z. J. Dolatowski and E. Grela
Influence of dietary supplementation with proteien-xanthophylls (PX) concentrate of alfalfa - Investigations on pig meat quality
H. Ercoskun
Product development of a new sausage: hard cheese added sausage
I. Martynyuk
Improving the technology for cooked sausage products comprising amaranth
K. M. Wojciak, Z. J. Dolatowski and A. Okon
The 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 Abstracts
Subscribe FLEISCHWIRTSCHAFT International
Media data