News in FLEISCHWIRTSCHAFT International 2/06

by Editor
Tuesday, May 09, 2006

Contents of FLEISCHWIRTSCHAFT International No. 2, May 2006

Foreign markets

Increase in EU net imports

Hygienic design

Julien Huen: A risk-based approach


Mieczyslaw Radkowski and Jan Siemionek: Regulated by a wide variety of norms


Katharina Kühnel and Thomas Blaha: Fight against cross-contamination


Carsten Tarp: Steam suction for food safety

Cutting technology

Eberhard Haack, Egon Ehrle and Dietmar Kallweit: Still many unknown quantities


Rolf Peters: A network of technologists


Rainer Hegele: Pallet highway links stores


Elke Harms: High-tech secures traditional product

Meat quality

Bozena Danyluk, Jan Pyrcz, Hanna Gajewska-Szczerbal, Jerzy Stangierski, Magdalena Klem and Marek Siwulski: Leading to measurable profits. Role of mushroom powder in affecting the quality of sterilised meat products of “luncheon” type

Ghassan Altabari: Intended for mass nutrition. Research of beef meat quality of autochthonous breeds as basics for the production of new products intended for mass nutrition

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