ShareFoie gras from yesterday, today and tomorrow.
Le foie gras d'hier, d'aujourd'hui, de demain.
Author(s) : BONNEAU C.
Type of article: Article
Summary
Review of the subject of foie gras and manufacturing techniques. New technologies are described: hot processing of livers, cryogenic cooling, high pressure treatment. Advantages and disadvantages of these new processes.
Details
- Original title: Le foie gras d'hier, d'aujourd'hui, de demain.
- Record ID : 1996-2302
- Languages: French
- Source: Viandes Prod. carnés - vol. 16 - n. 3
- Publication date: 1995
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Prepared food; Manufacture; Lipid; Quality; Meat product; High pressure; Cryogenics; Liver
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- Source: Journal of Food Protection - vol. 62 - n. 12
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- Languages : English
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