Contents of FleischWirtschaft International No. 2, April 2014 Contents of FleischWirtschaft International No. 2, April 2014
The Contents of FleischWirtschaft International No. 2, April 2014 are available as print-magazine, iPad-App and E-paper.
ProcessingFriedrich-Wilhelm Busse Production is carried out in Kazakhstan
InterpackShowing the entire value chain
ThermoformersStefan KrakowIncreasing output on a grand scale
LogisticsReiner Jedermann, Miriam Mack and Judith KreyenschmidtIntelligent containers for the entire supply chain
CateringRobert WildPackaging keeps taste and consistency
What’s new at Interpack 2014? Product inspectionSimon KingSolving the quality equation
PortioningMark Boom and Marten van ZoelenTexture determines the sensory quality
ChickenHenk W. HoogenkampEasiness of preparation is a welcome bonus
GasesFriedrich MoserEfficient cooling assures reliable processing
SensoryLene Meinert and Margit D. AaslyngUnderstanding consumer preferences
Research & Development Rajendran Thomas, Nashrin Jebin, Madan Kumar Tamuli and Dilip Kumar Sarma Bamboo shoot extract – a potential natural preservative for pork nuggets at refrigeration temperature (4±1 °C) storage
Katharina Stollewerk, Anna Jofré, Josep Comaposada, Jacint Arnau and Margarita GarrigaFood Safety in fast drying of dry-cured meat products – High pressure and NaCl-free processing implementation
Michał Piatek, Hanna Maria Baranowska and Mirosława Krzywdziñska-BartkowiakModern thawing methods and muscle structure
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