article

Meat Processing supplement 2016

Posted: 26 April 2016 | New Food | 2 comments

Applying lean thinking to meat processing; How to accomplish a representative sampling; The science of meat fraud…

Meat Processing supplement 2016

In this Meat Processing supplement:

  • Applying lean thinking to meat processing
    Wilf Lewis, Managing Director, The Lewis Pies and Pasty Company
  • From fatted calf to food data – how to accomplish a representative sampling
    Kirsten Jensen, Team Manager of the Quality Assessment Group, DMRI, Mianne Tenna Darré, Senior Project Manager, Meat Technology Centre and Lars O. Blaabjerg, Senior Specialist, Danish Meat Research Institute (DMRI)
  • WMF meets IUPAC
    Show preview
  • It’s not just horse of course: the science of meat fraud
    Nicola Temple, biologist, conservationist and science writer, and Richard Evershed, Professor of Biogeochemistry, University of Bristol

This Meat Processing supplement is restricted - login or subscribe free to access

Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here

 

Related topics

2 responses to “Meat Processing supplement 2016”

  1. really interesting and desire to read this article.

    • Nicholas Jackson says:

      Hi Julbihar, you can read the supplement by logging in, or by signing-up if you are not already registered.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.