Le cutterage sous vide, son bien-fonde technologique [influence du vide sur les caracteristiques physiques des pates fines; industrie de la viande].

1982

Gandemer G. | Girard J.P. | Touraille C.

Published in

Industries Alimentaires et Agricoles

Volume 99

Pagination

v.321-324(5)

Language

French

Note

13 Ref., Summaries (Fr, En).

Translated Title

English. [Vacuum meat chopping, its technological basis [influence of vacuum on physical characteristics of emulsions; meat industry]]. [French]

Type

Journal Article; Summary

Source

Industries-Alimentaires-et-Agricoles (France). (May 1982). v. 99(5) p. 321-324.

Corporate Author

Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Laboratoire des Aliments d' Origine Animale

Muenchen Univ. (Germany, F.R.). Tieraerztliche Fakultaet.

In AGRIS since: 2012-11-15

Format: AGRIS AP

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