Grossrieder, Beat (2024) So wird Biofleisch saumässig gut. Bioaktuell, 2024 (6), pp. 22-23.
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Summary in the original language of the document
Vom Cervelat zum Schinken: Biofleisch lässt sich auf viele Arten verarbeiten. Hauptsache sind schonende Prozesse.
| EPrint Type: | Newspaper or magazine article |
|---|---|
| Keywords: | Biofleisch, Cervelat, Fleischmanufaktur, Pökeln, Trocknen, Kochen, Abacus, FiBL5533101 |
| Agrovoc keywords: | Language Value URI German - Deutsch Schinken http://aims.fao.org/aos/agrovoc/c_3481 German - Deutsch Schweinefleisch http://aims.fao.org/aos/agrovoc/c_6120 German - Deutsch Pökeln http://aims.fao.org/aos/agrovoc/c_37340 German - Deutsch Pasteurisieren http://aims.fao.org/aos/agrovoc/c_5623 |
| Subjects: | Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation Animal husbandry > Production systems > Pigs |
| Research affiliation: | Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality > Food processing Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Animal > Pigs |
| Deposited By: | Bayer, Erika |
| ID Code: | 53448 |
| Deposited On: | 28 Jun 2024 12:07 |
| Last Modified: | 28 Jun 2024 12:07 |
| Document Language: | German/Deutsch |
| Status: | Published |
| Refereed: | Not peer-reviewed |
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