ShareHam curing.
Affinage des jambons secs.
Author(s) : GREGOIRE J. L., VIBERT E., BENACCHIO D.
Summary
The paper deals with the conditions necessary to cure properly ham or sausage, together with the Alimentec method for simulating the processes or even for performing tests with the products. Different examples of results are given.
Details
- Original title: Affinage des jambons secs.
- Record ID : 1997-0336
- Languages: French
- Subject: General information
- Source: Le conditionnement d'ambiance en industrie agroalimentaire.
- Publication date: 1996/06/27
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Generality; Food; Ageing (meat); Drying; Dry sausage; Ham
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Locaux pour l'affinage des produits alimentaires.
- Author(s) : BORDEAU P.
- Date : 1996/06/27
- Languages : French
- Source: Le conditionnement d'ambiance en industrie agroalimentaire.
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Estabilización mediante refrigeración de choriz...
- Author(s) : BAÑÓN-ARIAS S., LÓPEZ ATIÉNZAR A.
- Date : 2012/02/22
- Languages : Spanish
- Source: CYTEF 2012. VI Congreso Ibérico y IV Congreso Iberoamericano de Ciencias y Técnicas del Frío, Madrid, España, 22-24 de febrero, 2012.
- Formats : PDF
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Assessment of ventilation homogeneity in a mode...
- Author(s) : MIRADE P. S.
- Date : 2000/06/26
- Languages : English
- Source: FOODSIM'2000. 1st International Conference on Simulation in Food and Bio industries.
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EFFECT OF CHILLING CONDITIONS ON PHYSICO-CHEMIC...
- Author(s) : GOLOVKIN N. A., EVELEVA V. V., KRAJNOVA L. S.
- Date : 1979/08/27
- Languages : Russian
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Quelle ambiance pour quels produits ?
- Author(s) : BALDINI P.
- Date : 1996/06/27
- Languages : French
- Source: Le conditionnement d'ambiance en industrie agroalimentaire.
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