'International Congress of Meat Science and Technology (50, 2004, Helsinki): 50. International Congress of Meat Science and Technology, August 8-13, 2004, Helsinki, Finland : proceedings ; 1st ... ... 50th, ICoMST 2004 / Eero Puolanne [Hrsg.]. - Helsinki : University of Helsinki, Department of Food Technology, 2004. - 1 CD-ROM'

Inhalt

• Optimising the measuring of meat flavours by means of an electronic nose via sensor selection

  Dederer, Irina

• Fatty acid composition of lamb meat from Spain, Britain, Germany and Uruguay

  Díaz, M.T.; Alvarez, I.; Fuente, J.de la; Sañudo, C.; Campo, M.M.; Oliver, M.A.; Font i Furnols, M.; Montossi, F.; San Julián, R.; Branscheid, W.; Nute, G.R.; Cañeque, V.

• European consumer acceptability of lamb meat from different origins and production systems

  San Julián, R.; Sañudo, C.; Campo, M.M.; Olleta, J.L.; Oliver, M.A.; Font i Furnols, M.; Barluenga, I.; Guerrero, L.; Cañeque, V.; Alvarez, I.; Branscheid, W.; Wicke, M.; Nute, G.R.; Montossi, F.

• Semiquantitative determination of goat tissue in meat products by means of PCR

  S. 97

  Binke, R.; Altmann, K.; Honikel, K.O.; Schwägele, Fredi

• Influence of fermentation on creatine and lactate concentrations in white efflorescences on dry fermented sausage

  S. 652

  Kröckel, Lothar