News in FLEISCHWIRTSCHAFT International 3/06

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Fleischwirtschaft InterMeat Yohan Yoon Jürgen Sieg Andreas Vogelbacher Benno Kunz Sakata
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Contents of FLEISCHWIRTSCHAFT International No. 3, September 2006
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World Meat Congress
Exporters are optimisticInterMeat
Freshness is quite in demand Market place offers new ideas What’s new at InterMeat 2006?Microbiology
John N. Sofos and Yohan Yoon: Safer food using predictive modellingCongratulations
AMI – Meat industry represents success storyHygiene
Boris Dobrenov: Macro clean with micro standardsIngredients and additives
Herbert Weber: Useful helpers for flavour and more Jürgen Sieg and Andreas Vogelbacher: Production of tasty low fat sausageSausage making
Joo-Yeon Lee and Benno Kunz: Kimchi comparable with starter cultureQuality control
Jo Smewing: Testing times for texture care for sensory properties neededTenderness
Ryoichi Sakata, Kaoru Yamazaki, Toshio Oshida, Tadayuki Nishiumi, Shinji Tsuji and Kouichi Soejima: Essentially the same effectMeat production
Hans-Wilhelm Windhorst: Dynamism determines the decadeEach issue with News, Business News, Industrial News and Abstracts
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