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Meat curing (beef, deer, duck and turkey) by the dewatering - impregnation soaking (DIS) process

Deumier François, Bohuon Philippe, Collignan Antoine. 1998. Meat curing (beef, deer, duck and turkey) by the dewatering - impregnation soaking (DIS) process. In : Congress processing Meat consumtion and culture. IRTA; INIA. Espagne : IRTA, pp. 450-451. Congress Proceeding of Meat Consumption and Culture. 44, Barcelone, Espagne, 30 August 1998/4 September 1998.

Paper without proceedings
Full text not available from this repository.

Mots-clés Agrovoc : Viande salée, Salage, Séchage, Séchage osmotique, Technologie traditionnelle, Immersion, Viande bovine, Viande de canard, Viande de dinde, Cervidae

Classification Agris : Q02 - Food processing and preservation

Auteurs et affiliations

  • Deumier François, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
  • Bohuon Philippe, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
  • Collignan Antoine, CIRAD-AMIS-AGROALIMENTAIRE (REU)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/391803/)

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