SCIENTIFIC WORK ORGANIZATION IN CUTTING OF PIG CARCASSES

被引：0
|
作者：
SCHRODER, S
RICHTER, B
SASS, D
HAHN, K
机构：
来源：
FLEISCH | 1978年 / 32卷 / 01期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：5 / 6
页数：2
相关论文
共 50 条
  • [1] SCIENTIFIC ORGANIZATION OF WORK IN CUTTING SECTION IS ABOVE ALL A COLLECTIVE WORK
    GEIPEL, G
    [J]. FLEISCH, 1978, 32 (11): : 205 - 207
  • [2] Scientific Opinion on On-site treatment of pig carcasses
    Andreoletti, Olivier
    Budka, Herbert
    Buncic, Sava
    Collins, John D.
    Griffin, John
    Hald, Tine
    Havelaar, Arie
    Hope, James
    Klein, Gunter
    Koutsoumanis, Kostas
    McLauchlin, James
    Muller-Graf, Christine
    Nguyen The, Christophe
    Noerrung, Birgit
    Peixe, Luisa
    Maradona, Miguel Prieto
    Ricci, Antonia
    Sofos, John
    Threlfall, John
    Vagsholm, Ivar
    Vanopdenbosch, Emmanuel
    [J]. EFSA JOURNAL, 2011, 9 (11)
  • [3] Salmonella Detection and Counting on Pig Carcasses and Cutting Lines in Italian Slaughterhouses
    Bonardi, Silvia
    Bolzoni, Luca
    Brindani, Franco
    Scaltriti, Erika
    Cavallini, Pierugo
    Giuseppe, Carnovale
    Pongolini, Stefano
    [J]. FOODBORNE PATHOGENS AND DISEASE, 2018, 15 (06) : 339 - 345
  • [4] CUTTING OF CARCASSES
    MULLER, WD
    [J]. FLEISCHWIRTSCHAFT, 1995, 75 (02): : 125 - 127
  • [5] MANAGEMENT AND ORGANIZATION OF SCIENTIFIC WORK
    DVORAK, J
    [J]. POLITICKA EKONOMIE, 1976, 24 (09) : 820 - 821
  • [6] CUTTING OF CARCASSES
    MULLER, WD
    [J]. FLEISCHWIRTSCHAFT, 1995, 75 (03): : 252 - &
  • [7] Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
    Bonardi, Silvia
    Bruini, Ilaria
    Alpigiani, Irene
    Vismarra, Alice
    Barilli, Elena
    Brindani, Franco
    Morganti, Marina
    Bellotti, Paola
    Bolzoni, Luca
    Pongolini, Stefano
    [J]. ITALIAN JOURNAL OF FOOD SAFETY, 2016, 5 (02): : 65 - 68
  • [8] Explaining Heterogeneity in the Organization of Scientific Work
    Rahmandad, Hazhir
    Vakili, Keyvan
    [J]. ORGANIZATION SCIENCE, 2019, 30 (06) : 1125 - 1145
  • [9] INCREASING IMPORTANCE OF SCIENTIFIC WORK ORGANIZATION
    REINL, E
    [J]. FLEISCH, 1977, 31 (12): : 227 - 228
  • [10] HOT AND COLD CUTTING TECHNIQUES - COMPARATIVE-EVALUATION OF HEAVY PIG CARCASSES IN ITALY
    CHIZZOLINI, R
    DELBON, G
    ROSA, P
    NOVELLI, E
    BALDINI, P
    PAROLARI, G
    BARBUTI, S
    [J]. FLEISCHWIRTSCHAFT, 1992, 72 (11): : 1590 - 1592
12345