ShareInfluence of cooling technologies on the hardness and the colour of raw foie gras.
Influence des techniques de refroidissement sur la dureté et la couleur des foies gras crus.
Author(s) : GOULLIEUX I.
Type of article: Article
Summary
This article discusses the results of tests performed on the cooling and packaging of foie gras.
Details
- Original title: Influence des techniques de refroidissement sur la dureté et la couleur des foies gras crus.
- Record ID : 2006-3020
- Languages: French
- Source: CT-Infos - n. 56
- Publication date: 2006/02
Links
See the source
Indexing
-
Themes:
Food engineering;
Meat and meat products;
Precooked food - Keywords: Chilling; Quality; Meat product; Meat pie; Expérimentation; Colour; Liver
-
RATE OF FREEZING EFFECT ON THE COLOUR OF FROZEN...
- Author(s) : ZARITZKY N., ANON M., CALVELO A.
- Date : 1982
- Languages : English
- Source: Meat Sci. - vol. 7 - n. 4
View record
-
Vliv bakteriocinového preparátu na mikrobiologi...
- Author(s) : LUKÁSKOVÁ E., VELICHOVÁ H., BREZINA P., et al.
- Date : 2002
- Languages : Slovak
- Source: Bull. Potravin. Vysk. - vol. 41 - n. 2
View record
-
Inhibition of Listeria monocytogenes by pomegra...
- Author(s) : HAYRAPETYAN H., HAZELEGER W. C., BEUMER R. R.
- Date : 2012/01
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 23 - n. 1
View record
-
Analysis of cooling performance of slow air, ai...
- Author(s) : WANG L. J., SUN D. W.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
View record
-
Experimental comparison of cooling commercial l...
- Author(s) : SUN D. W., WANG L.
- Date : 2003/08/17
- Languages : English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
View record