Contents of FleischWirtschaft International No. 3, June 2014 Contents of FleischWirtschaft International No. 3, June 2014
The Contents of FleischWirtschaft International No. 2, April 2014 are available as print-magazine, iPad-App and E-paper.
PositionRobin GanzertRe-connecting with agriculture
PositionHenk HoogenkampButter is back
CuttingJens WesterheidePortioning machines ensure success
AutomationJens Ulrich Nielsen and Rosa Kirstine ChristensenA new 3D robot increases earnings
Commercial AgreementClaus Deblitz and Barbara WildeggerIs free trade a threat for EU-beef production?
Foreign CountriesFriedrich-Wilhelm BusseChinese consumers are fond of pork
Food SafetyMichael ErkesCultures assure ripening and protection
ProductionAndreas SeydelmannFinal product with a clear cut
FermentationChristian HertelAdditions to the range of starter cultures
South AmericaElena BeierExporting with clever marketing
StudyJosef Bausch and Jörg PrieseBetween flexibility and focus on costs
Research & DevelopmentMuriel Machtolf, Matthias Moje, Klaus Troeger and Michael BülteStunning slaughter pigs with helium and carbon dioxide – a comparison
P.Selvan, Porteen Kannan, S.K. Mendiratta and K.N. BhilegaonkarEffect of chemical decontaminants on quality of buffalo head meat
Sobhan Savadkoohi, Henk Hoogenkamp, Kambiz Shamsi and Asgar FarahnakyInclusion of tomato pomace in meat and meat-free (hybrid) sausages: Physicochemical characteristics
Jairo Humberto Lopez-Vargas, Jorge A. Gallego-Restrepo, José A. Pérez-Álvarez and Manuel Viuda-MartosChemical, physico-chemical, microbiological and sensory characterisation of “Medellinean chorizo”, a Colombian dry-cured sausage
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