The magazine app for meat production, processing and research The magazine app for meat production, processing and research
The Contents of FleischWirtschaft International No. 4, September 2013
are available as print-magazin, iPad-App and E-paper:
Interview The Russian Meat Association’s Sergey Yushin
on the fight against African swine feveruccesfully
controlling BSE
Anuga PreviewTen trade fairs under one roof
Licence StrategyJohn Eggers Fohlmann: Inventions, patents and licence agreements
StabiliserGuillaume Colmant: Improving restructured poultry
LightingNorbert Höbing: High light yield despite of the cold
Livestock BreedingFrank Molter:Using waste heat for cooling
TrendsHenk Hoogenkamp:The society beyond meat
Product DevelopmentM. L. Fajvishevskij: New food products of antianemic action
TechnologyWolfram Schnäckel:Slicing is a key operation
Food SafetyAlan Davey:Packaging and meat shelf life
EducationEva Braun: A master’s degree in England
Research & DevelopmentZ. Litwinczuk, P. Stanek, P. Jankowski, P. Domaradzki and M. Florek: Slaughter value of Limousine breed calves slaughtered at different ages and different body weights
A. Mrghni Ahhmed: Industrial application of microbial transglutaminase in preserving quality of meat cuts at freezing temperatures
A. Cachaldora, G. García, J. M. Lorenzo and M. Camino García-Fontán: Microbiological and physicochemical changes during the refrigerated storage of a „Precooked Botillo” like ready-to-eat product
E. Kusaklı, H. Vural and E. Eyiler Yılmaz: Changes in the qualitative attributes and compositional characteristics of frankfurters with apricot kernel flour
Each issue with News, Business News, Industry News and AbstractsSubscribe FleischWirtschaft International Media data Source: FleischWirtschaft International 4/13