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  "datestamp": "2008-02-28",
  "lastmod": "2009-08-20 14:38:51",
  "status_changed": "2009-08-20 14:38:51",
  "type": "conference_item",
  "metadata_visibility": "show",
  "item_issues_count": "0",
  "doclang": "de",
  "projects": [
    "de-boel-lebensmittel-verabeitung"
  ],
  "confdates": "21.02.2008",
  "conference": "Biofach-Kongress 2008",
  "confloc": "Nürnberg",
  "refereed": "never",
  "budget": "0",
  "altloc": [
    "http://www.fibl.org/aktuell/pm/2008/0219-poekelstoffe.php"
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  "publicfulltext": "TRUE",
  "presentationtype": "paper",
  "creators": [
    {
      "name": {
        "family": "Beck",
        "given": "Alexander"
      },
      "id": ""
    },
    {
      "name": {
        "family": "Dylla",
        "given": "Renate"
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      "id": ""
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    {
      "name": {
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        "given": "Boris"
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      "id": ""
    },
    {
      "name": {
        "family": "Lücke",
        "given": "Friedrich-Karl"
      },
      "id": ""
    }
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  "title": "Herstellung von Öko-Fleisch- und Öko-Wurstwaren ohne oder mit reduziertem Einsatz von Pökelstoffen",
  "ispublished": "unpub",
  "subjects": [
    "2security",
    "4processing"
  ],
  "keywords": "Verarbeitung, Fleischwaren, Sicherheit, Haltbarkeit, Wurst",
  "abstract": "Aktuelle Fachinformationen zur Herstellung von Öko-Fleisch- und -Wurstwaren ohne bzw. mit Pökelstoffen in reduzierten Mengen. Zielgruppe: Fleischer und sonstige Interessierte. Vorstellung eines aktuellen Leitfadens, der in den einzelnen Produktionsschritten Hilfestellung für eine sichere Herstellung von haltbaren Produkten bietet. Anschließend Diskussion zur angepassten Verarbeitung.",
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  "date_type": "published",
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