date:2014-08-11~2014-08-13
ILE
1. PRODUCTS
meat, flesh, beef, pork, mutton, veal, chicken, sausage, ham, bacon, etc.
2. PROCESSING EQUIPMENT TECHNOLOGY
slaughtering, butchery, cutting, freshness preservation, freezing, storage, packaging, canning, smoking, cooking, etc.
3. INGREDIENTS
Those ingredients and additives needed in the processing of meat.
4. RELATED
Breeding, analysis and test techniques, patents, publication, etc.
PUBLICITY AND VISITOR PROMOTION
To guarantee a successful exhibition the organizers will run