Charcuterie salaison. La mise en application des methodes du genie industriel alimentaire: moteur pour une revolution technologique. 2. partie: La production en continu de produits foisonnes.
1989
Poma J.P. | Gonzalez N. | Duprat J.C. | Touron B.
AGROVOC Keywords
Bibliographic information
Pagination
v.1015-1020(11)
Other Subjects
Pate de viande; Propiedades organolepticas; Tecnologia de los alimentos; Propriete organoleptique
Language
French
Note
Summary (Fr).
Translated Title
English.
[Meat processing. Application of food industrial engineering methods: a motor for a technological revolution. Part 2: Continuous manufacturing for over-run products]. [French]
Type
Journal Article; Journal Part; Summary
Source
Industries-Alimentaires-et-Agricoles (France). (Nov 1989). v. 106(11) p. 1015-1020.
Corporate Author
Association pour le Developpement de l' Institut de la Viande, Clermont-Ferrand (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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