Contents of FleischWirtschaft International No. 1, February 2013 Contents of FleischWirtschaft International No. 1, February 2013
EnvironmentSeth Nuamah: Consuming meat in a sustainable way - Part 2
Product DevelopmentHenk Hoogenkamp:Building a better hybrid burger - Part 1
AntioxidantsWaut Dooghe: Maintaining the quality of burgers
PackagingUlrich Nielsen:Putting emphasis on full automation
CuringPeter J. Danwerth:Precision in injection
DisinfectionMartin Urbanek: Disinfecting surfaces safely
Pollution ControlStephan Mätzschke:Using environmentally friendly disinfectants
Market ResearchTina Vukasovic:Consumer preferences in organic meat
Research & DevelopmentG. Kandeepan, A.S.R. Anjaneyulu, S.K. Mendiratta and C.K. Beura:Effects of storage conditions on the quality of buffalo meat curry
K. M. Wójciak, D. Kolozyn-Krajewska, M. Trzaskowska and Z. J. Dolatowski:Effects on physico-chemical properties and oxidative stability of dry fermented sausages during chilling storage – Investigations on Lactobacillus casei LOCK 0900 probiotic strain with antioxidant addition
N. Erkan, S. Dursun, S. Ulusoy, S. Akcay and M. Yesiltas:Combined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets
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