News in FLEISCHWIRTSCHAFT International 6/09

News in FLEISCHWIRTSCHAFT International 6/09


Contents of FLEISCHWIRTSCHAFT International No. 6, December 2009
 
Foreign Markets
Quality is the next step
Worldwide Food Expo tracked with 2007

Transport
Sandra Milner:
Customer requirements challenge suppliers

Lyle Muir:
Key to running a cost-effective line
 
Logistics
Tobias de Man:
Flexibility in product type and composition
 
Safety
Rainer Lindemann:
Partnership for quality to create need for meat

Joachim Bös:
Tracking down noise

Technology
Henk W. Hoogenkamp:
Boarding the rice bran bandwagon - Part 1

Producing very fine emulsions

Efficiency
Theodor E. Louwes:
Planning with a focus on sustainability

Quality
María Pía Gianelli, Pamela Valdebenito, Miguel Friz and Mónica Flores:
Fat acts as reservoir for volatile compounds

Ranking
Course set for growth

Research & Development

I. Erol, G. Hildebrandt, M. Goncuoglu, F.S.B. Ormanci, A. Yurtyeri, J. Kleer
and O. Kuplulu: Incidence and serotype distribution of Salmonella in spices retailed in Turkey
 
A.K. Verma, B.D. Sharma and R. Banerjee: Quality characteristics and storage stability of low fat functional chicken nuggets - Functional food with added salt substitute blend and high fibre ingredients
 
Z.F. Bhat and V. Pathak: Effect of mung bean (Vigna radiata) on quality characteristics of oven roasted chicken seekh kababs

A. Schmid, S. Ampuero, U. Bütikofer, D. Scherrer, R. Badertscher
and R. Hadorn: Nutrient composition of Swiss cooked sausages

S. Pandolsook, W. Tungjaroenchai, J. Sethakul and A. Fischer: Texture and microstructure of Frankfurters containing lard fractionates 

 
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Source: FLEISCHWIRTSCHAFT International 6/09
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