Contents of FLEISCHWIRTSCHAFT International No. 5, September 2011 Contents of FLEISCHWIRTSCHAFT International No. 5, September 2011
Anuga PreviewMeat exports powering growth
Fair with more than 6,500 suppliers
Global growth opportunities
Meat ProductionHans-Wilhelm WindhorstRegional concentration increases
HistoryHenk Hoogenkamp A fast forward history of meat processing
Product DevelopmentClaudia DurmusLess salt thanks to intelligent mixtures
ProteinsChristian Vestergaard, Aurélie Mauray and Jakob Søltoft-JensenFunctional ingredients in meat products
TexturisingMarie-Jo LeroyAssistance for value engineering in meat
AnalyticsScarlett Biselli, Marion Mandix, Lutz Hartig and Kerstin RoßRoutine screening provides safety
Information PlatformChristian Kagerer, Manfred Schoberth, Dominik Töller and Detert Brinkmann: IT structure facilitates the recording of results
ConsumerSherry FreyFood for the next generation
Food BalanceJos Bartels and Gé BackusWhy sustainable foods have a low market share
Research & DevelopmentR. RezlerApplication of the technique of oscillation rheometry -
Investigations on meat raw materials and products
M. Gareis, J. Kabisch, R. Pichner and H. HechelmannBehaviour and survival of Salmonella spp. in minisalami
F. Çagiltay, N. Erkan, D. Tosun and A. SelçukChemical composition of the frog legs (Rana ridibunda)
C.-Y. Lin, H.-Y. Kuo, M.-L. Lee, Y.-T. Liu, L.-C. Lin, R. Sakata and T.-C. WanNutrient profile and colour determination from beef in Taiwan -
Comparison between buffalo, Holstein and imported Australian beef
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