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Technologie de fabrication du pate de foie sans pochage de gras. Influence de la temperature de l' eau.

1989

Martin J.L. | Jacquet B. | Bompard R.

AGROVOC Keywords
agua animal fats eau emulsification emulsifying foie grasas animales liver meat pastes pastas de carne procesamiento processing temperatura temperature traitement water
Bibliographic information
Volume 10 ISSN 0241-0389
Pagination
v.163-167(5)
Other Subjects
Higado; Emulsificacion; Pate de viande; Corps gras animaux
Language
French
Note
Summary (Fr).
Translated Title
English. [Processing of liver pate without fat poaching. Influence of water temperature]. [French]
Type
Journal Article; Journal Part; Summary
Source
Viandes-et-Produits-Carnes (France). (Sep-Oct 1989). v. 10(5) p. 163-167.
Corporate Author
Centre Technique de la Salaison de la Charcuterie et des Conserves de Viande, Maisons-Alfort (France)
United States. Agricultural Marketing Service. Food Quality Assurance Branch. U.S. Army Natick Research and Development Laboratories (USA). Meat Science Research Laboratory, Beltsville, Md. (USA).
2012-11-15
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