FLEISCHWIRTSCHAFT international 6/2017
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4<br />
Fleischwirtschaft <strong>international</strong> 6_<strong>2017</strong><br />
Content<br />
23 46<br />
Columns<br />
Meat chain<br />
Fermentation<br />
Based on tradition and possible<br />
developments, the future looks<br />
luminous for fermented meats. 44<br />
Photo: gru<br />
3 Editorial<br />
6 News<br />
8 Business News<br />
11 Foreign Markets<br />
26 Industry News<br />
51 Calendar<br />
52 Advertisers, Credits, Subscriptions<br />
62 Research News<br />
16 Ranking<br />
High price levels pose challenges<br />
23 China<br />
Huge commercial possibilities<br />
46 Organization<br />
Transparency leads to more efficiency<br />
Research &Development<br />
54 Changes in color and texture during storage<br />
of Sremska sausage, atraditional Serbian<br />
dry-fermented sausage<br />
By Slaviša Stajic,Nikola Stanišic,Vladimir Tomovic,<br />
Maja Petricevic,Aleksandar Stanojkovic,Cedomir Radovic<br />
and Marija Gogic<br />
58 Effect of peanut flour on quality attributes<br />
of fish-peanut snacks<br />
By Waseem Hussain Raja, Sunil Kumar and Parveez Ahmad Para<br />
64 Guideline for authors of<br />
<strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong>
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