News in FLEISCHWIRTSCHAFT International 3/09
Related Topics:
Fleischwirtschaft Volker Heinz C. Tonello J. Flick M. Jesús A. Hernando Alfonso Lampen
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Contents of FLEISCHWIRTSCHAFT International
No. 3, June 2009
New Technologies
Stefan Toepfl and Volker Heinz:
New options for targeted product modification
High Pressure Processing
George J. Flick, Jr.:
Thought and substantial lab research required
F. Purroy, C. Tonello, C. de Celis, M. Jesús Alonso and A. Hernando:
Considered as an alternative technique
Nanotechnology
Alfonso Lampen:
Many questions still remain unanswered
Product Safety
A. Hartmann, L. Behr, G. Untiedt, T. Wilke and R. Erdmann:
Effectiveness depends on temperature
Curing
Jeff J. Sindelar:
Thorough understanding of the basics needed
Ready Dishes
Ralf Kreuzmüller:
Influential role for frozen food range
Research & Development
E. Piotrowska, W. Dolata, H.M. Baranowska, R. Rezler and D. Niedbała:
Quality of chopped sausages with additives produced under large-scale production conditions
R. Manteuffel-Groß and W. Ternes:
Effects of marination on the aroma of pan-fried wild boar meat - Part 1: Red wine marinade
K. Candogan, Ü. Ensoy, S˛. Tagı, N. Kolsarıcı and A.K. Halkman:
Quality characteristics of Turkish raw meatballs produced from turkey meat
A. Huang, S. Sirisansaneeyakul, Z. Chen, S. Liu and Y. Chisti:
Microbiology of Chinese Xuanwei ham production
R. Rezler: Rheological properties of meat batters with added transglutaminase
Each issue with News, Business News, Industry News and Abstracts
Subscribe FLEISCHWIRTSCHAFT International
Media data
No. 3, June 2009
New Technologies
Stefan Toepfl and Volker Heinz:
New options for targeted product modification
High Pressure Processing
George J. Flick, Jr.:
Thought and substantial lab research required
F. Purroy, C. Tonello, C. de Celis, M. Jesús Alonso and A. Hernando:
Considered as an alternative technique
Nanotechnology
Alfonso Lampen:
Many questions still remain unanswered
Product Safety
A. Hartmann, L. Behr, G. Untiedt, T. Wilke and R. Erdmann:
Effectiveness depends on temperature
Curing
Jeff J. Sindelar:
Thorough understanding of the basics needed
Ready Dishes
Ralf Kreuzmüller:
Influential role for frozen food range
Research & Development
E. Piotrowska, W. Dolata, H.M. Baranowska, R. Rezler and D. Niedbała:
Quality of chopped sausages with additives produced under large-scale production conditions
R. Manteuffel-Groß and W. Ternes:
Effects of marination on the aroma of pan-fried wild boar meat - Part 1: Red wine marinade
K. Candogan, Ü. Ensoy, S˛. Tagı, N. Kolsarıcı and A.K. Halkman:
Quality characteristics of Turkish raw meatballs produced from turkey meat
A. Huang, S. Sirisansaneeyakul, Z. Chen, S. Liu and Y. Chisti:
Microbiology of Chinese Xuanwei ham production
R. Rezler: Rheological properties of meat batters with added transglutaminase
Each issue with News, Business News, Industry News and Abstracts
Subscribe FLEISCHWIRTSCHAFT International
Media data