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Book
Nordiskt seminarium kring gårdsnära slakt inom småskalig livsmedelsförädling
Authors: ---
Year: 2006 Publisher: København : Nordisk ministerråd,

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Abstract

Den 14 till 15 juni, 2006 arrangerade NordFram ett nordiskt seminarium kring gårdsnära slakt. Värd var Eldrimner Nationellt resurscentrum för småskalig hantverksmässig livsmedelsförädling, Sverige. Syftet med seminariets var att identifiera och finna lösningar på viktiga frågor när det gäller utveckling av gårdsnära slakt i Norden och genom workshops identifierades fem prioriterade områden för utveckling av den gårdsnära slakten i Norden. De arbetsområden som pekades ut var avfallshantering, alternativ levandedjursbesiktning, trä som material i inredning och utrustning, framtagande av slakthandbok samt utbildning och dessa områden bedömdes ha goda möjligheter att utveckla den gårdsnära slakten genom nordisk samverkan. De 20 deltagarna från Finland, Norge och Sverige utgjordes av företagare, organisationsrepresentanter, experter samt tjänstemän från nationella myndigheter i de tre länderna. Denna bredd av deltagare ger goda förutsättningar för fortsatt nordiskt samarbete genom att det finns förankring för de framtagna förslagen på alla nivåer i samtliga deltagande länder.

Keywords

Food processing.


Book
Hygiene and food production
Author:
ISBN: 0700015213 Year: 1971 Publisher: Edinburgh : Churchill Livingstone,

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Book
Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products
Authors: ---
Year: 2021 Publisher: London : IntechOpen,

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Abstract

This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality. Chapters cover such topics as identification of environmental variables, practices crops, and cultivars to improve nutritional and functional quality of different food matrices; increased preservation of biodiversity through the use of genetic resources; nutritional and functional characterization of food matrices; and evaluation of the main bioactive substances that give food its functional qualities.


Book
The chemistry and technology of edible oils and fats
Authors: ---
Year: 1961 Publisher: Oxford : Pergamon,

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Book
The safety of canned foods : report.
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Year: 1966 Publisher: London : Royal Society of Health,

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Periodical
澱粉工業学会誌 [[デンプンコウギョウガッカイシ]]
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ISSN: 18844871 Year: 1953 Publisher: Tokyo : The Technological Society of Starch,

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Book
The use of Fungi as food and in food processing
Author:
Year: 1977 Publisher: Cleveland CRC Press

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Book
The use of Fungi as food and in food processing
Author:
Year: 1977 Publisher: Cleveland CRC Press

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Book
La faim mondiale de proteines : importance de la production animale
Author:
Year: 1967 Publisher: Rahway Merck

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Book
Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products
Authors: ---
Year: 2021 Publisher: London : IntechOpen,

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Abstract

This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality. Chapters cover such topics as identification of environmental variables, practices crops, and cultivars to improve nutritional and functional quality of different food matrices; increased preservation of biodiversity through the use of genetic resources; nutritional and functional characterization of food matrices; and evaluation of the main bioactive substances that give food its functional qualities.

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