Perspectives et developpement de nouvelles techniques de cuisson des viandes [cuisson aux micro-ondes, cuisson aux infra-rouges, chauffage ohmique].
1996
Peyron A.
AGROVOC Keywords
Bibliographic information
Viandes et Produits Carnes
Volume
17
ISSN
0241-0389
Pagination
v.255-262(6)
Other Subjects
Electricite; Cuisson microondes; Radiacion infrarroja; Coccion
Language
French
Note
10 illus., 24 ref. Resume (Fr).
Translated Title
English.
[Prospects and development of new techniques in meat cooking [microwave cooking, infrared cooking, ohmic heating]]. [French]
Type
Journal Article; Journal Part; Conference Paper; Conference Part; Summary
Source
Viandes-et-Produits-Carnes (France). (Nov-Dec 1996). v. 17(6) p. 255-262.
Conference
6. Journees des sciences et technologies de la viande. Clermont Ferrand (France). 9-10 Oct 1996.
Corporate Author
Association pour le Developpement de l' Institut de la Viande, Clermont Ferrand (France)
2012-11-15
AGRIS AP
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