Items affiliated to "5 Processing Strategies"

Kretzschmar, U.; Ploeger, A. and Schmid, O. (2007) Development of a framework for the design of minimum processing strategies which guarantee food quality and safety - Principles, concepts and recommendations for the future. Paper at: 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.

Lücke, Friedrich-Karl; Raabe, Christina and Hampshire, Jörg (2007) Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion-type sausages. Paper at: 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.

Mallia, Silvia; Escher, Felix; Rehberger, Brita and Schlichtherle-Cerny, Hedwig (2007) Aroma-active secondary oxidation products of butter. Paper at: 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.

Ölmez, Hülya; Leskinen, Marita and Särkkä-Tirkkonen, Marjo (2007) Effect of ozonated water on the microbiological physical and nutritional quality parameters of minimally processed lettuce during shelf-life. Paper at: 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.

Rehberger, B.; Bisig, W.; Eberhard, P.; Mallia, S.; Piccinali, P.; Schlichtherle-Cerny, H.; Wyss, U.; Busscher, N.; Kahl, J.; Roose, M. and Ploeger, A. (2007) Assessment of processing technologies which may improve the nutritional composition of dairy products – Overview of progress. Paper at: 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.

This list was generated on Wed Nov 20 23:57:32 2024 CET.