Internal responsibility and governmental control (Englisch)
In:
FLEISCHWIRTSCHAFT -FRANKFURT-
;
76
, 4
;
331-339
;
1996
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Internal responsibility and governmental control
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Erschienen in:FLEISCHWIRTSCHAFT -FRANKFURT- ; 76, 4 ; 331-339
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Verlag:
- Neue Suche nach: DEUTSCHER FACHVERLAG GMBH
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Erscheinungsdatum:01.01.1996
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Format / Umfang:9 pages
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664.9
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664.9 -
Datenquelle:
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Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
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Unabhaengige Expertenmeinung gefragt| 1996
- 327
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Editorial - Unabhängige Expertenmeinung gefragt| 1996
- 329
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Conferences and exhibitions| 1996
- 331
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Internal responsibility and governmental controlUntermann, F. et al. | 1996
- 332
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Short communications| 1996
- 336
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New books| 1996
- 337
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Commercial and industrial news| 1996
- 340
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Computer-aided documentation of the slaughtering process - 2. Detailed adaptation to the slaughtering process (400)Nitsch, P. et al. | 1996
- 340
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Computer-aided documentation of the slaughtering process -2. Detailed adaptation to the slaughtering processNitsch, P. et al. | 1996
- 346
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Introduction of new technologies - Automation of meat cutting processesLay, N. et al. | 1996
- 346
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Introduction of new technologies - Automation of meat cutting processes (397)Lay, N. et al. | 1996
- 350
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Schneiden mit Hochdruckstrahlen in der LebensmittelindustrieHenning, A. et al. | 1996
- 356
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Weight-monitored and automated production of frankfurtertype sausages and sausages made from precooked ingredients (Kockwurst) (400)Weinberg, H. et al. | 1996
- 356
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Weight-monitored and automated production of frankfurter-type sausages and sausages made from precooked ingredients (Kochwurst)Weinberg, H. et al. | 1996
- 359
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Data structuring and controlling in the meat industryBruege, K. et al. | 1996
- 359
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Data structuring and controlling in the meat industry (400)Brüge, K. et al. | 1996
- 361
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The CIM concept in the maufacture of meat products (400)Grenz, J. et al. | 1996
- 361
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The CIM concept in the maufacture of meat productsGrenz, J. / Niehsen, F. et al. | 1996
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Rohe Fleischerzeugnisse und KonservenStiebing, A. et al. | 1996
- 372
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Influence of amount of fat, cutter processing method and amount and type of sugar on the manufacture of finely comminuted, spreadable dry sausage (400)Klettner, P.-G. et al. | 1996
- 372
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Influence of amount of fat, cutter processing method and amount and type of sugar on the manufacture of finely comminuted, spreadable dry sausageKlettner, P.-G. et al. | 1996
- 378
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A consumer study of Danish entire male pigsGodt, J. / Kristensen, K. / Poulsen, C. S. / Juhl, H. J. / Bech, A. C. et al. | 1996
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Zur Neufassung der Fleisch-VerordnungKrell, U. et al. | 1996
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41. Internationaler Kongress für Fleischwissenschaft und Technologie - 5. Die Verbindung von Wissenschaft und Technologie zum Nutzen der GesellschaftSchwägele, F. et al. | 1996
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Antimicrobial activity of bacteriocin-producing cultures in meat products - Modelling of the effect of pH, NaCl, and nitrite concentrations on the antimicrobial activity of sakacin P against Listeria ivanovii DSM20750Gaenzle, M. G. / Hertel, C. / Hammes, W. P. et al. | 1996
- 413
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Current topics in international meat reasearch - Tenderness of beef - Determinants and influencesBrüggemann, D. et al. | 1996