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Number of items: 8.

2007

Impact of solute molecular mass and molality, and solution viscosity on mass transfer during immersion of meat in a complex solution. Santchurn Sunita Jeewantee, Collignan Antoine, Trystram Gilles. 2007. Journal of Food Engineering, 78 : pp. 1188-1201.
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2003

Pulsed vacuum brining of poultry meat : Experimental study on the impact of vacuum cycles on mass transfer. Deumier François, Bohuon Philippe, Trystram Gilles, Saber Nidal, Collignan Antoine. 2003. Journal of Food Engineering, 58 : pp. 75-83.

Pulsed vacuum brining of poultry meat : Interpretation of mass transfer mechanisms. Deumier François, Trystram Gilles, Collignan Antoine, Guédiber Lahcène, Bohuon Philippe. 2003. Journal of Food Engineering, 58 : pp. 85-93.

1997

Control of immersion processes : a novel system for monitoring mass transfers tested with herring brining. Deumier François, Mens Frédéric, Hériard Dubreuil B., Collignan Antoine. 1997. Journal of Food Engineering, 32 (3) : pp. 293-311.

1996

1994

Le séchage de la viande au Burkina Faso. Diawara Bréhima, Goli Thierry. 1994. Montpellier : CIRAD-SAR, 23 p.

1991

Etude et optimisation des transferts de matière lors de l'immersion d'un filet de poisson dans un mélange sel/sucre ou en solution. Papereux V.. 1991. Montpellier : CIRAD-CEEMAT, 46 p. Mémoire d'ingénieur : Institut français de recherche pour l'exploitation de la mer

1980

Etude bactériologique et mycologique des viandes séchées dans des conditions africaines. Lucet Philippe, Bertin François, Nokouri Goukouni, Cheneau Yves, Provost Alain. 1980. Maisons-Alfort : GERDAT-IEMVT, 88 p.

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