News in FLEISCHWIRTSCHAFT International 3/07

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Fleischwirtschaft R. Dziedzic Hygiene EU Susanne Kaufmann Andreas Stolle Mustafa Karakaya
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Contents of FLEISCHWIRTSCHAFT International No. 3, July 2007
A. Swetwiwathana, N. Lotong, J. Nakayama and K. Sonomoto: Maturation of Nham – a Thai fermented meat product Effect of Pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) as starter culture, nitrite and garlic on Salmonella anatum during Nham fermentation
A. Litwinczuk, R. Dziedzic, Z. Litwinczuk, T. Grodzicki and M. Kedzierska-Matysek: Comparison of nutritional value of meat of wild and farm pheasants
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Food Law
Martin Hartig: The new “Hygiene Package” of the EUHygiene Strategy
Julius Grüter: No difference compared with fresh productPackaging
Carolin Heisterkamp: Coding solutions for the meat industrySlaughtering
Ahmet Daoudi, Mourat El Allouchi, Susanne Kaufmann and Andreas Stolle: Dromedary Slaughter – Facing towards MeccaMicrobiology
Sumru Citak and Neslihan Kamanli: Gram-negative bacteria a public health riskMeat Processing
Asirgeldi Besimov, Mustafa Karakaya, Mustafa T. Yilmaz and Cemalettin Sariçoban: Some emulsifying properties of turkey gibletsResearch & Development
E. Kurt and R. Klont: WHC of pork from Pietrain-sired pigs measured under different commercial slaughterhouse conditions in Germany – 1. Effect of pH and temperature decline curves in relation with different carcass chilling conditionsA. Swetwiwathana, N. Lotong, J. Nakayama and K. Sonomoto: Maturation of Nham – a Thai fermented meat product Effect of Pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) as starter culture, nitrite and garlic on Salmonella anatum during Nham fermentation
A. Litwinczuk, R. Dziedzic, Z. Litwinczuk, T. Grodzicki and M. Kedzierska-Matysek: Comparison of nutritional value of meat of wild and farm pheasants
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