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
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Themes:
Food engineering;
Meat and meat products;
Precooked food - Keywords: Chilling; Quality; Meat product; Meat pie; Expérimentation; Colour; Liver
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- Date : 2002
- Languages : Slovak
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Cooked colour in high pH beef patties as relate...
- Author(s) : BERRY B. W.
- Date : 1998/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 5
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Survival of Escherichia coli O157:H7 after free...
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- Date : 1998/09
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 9
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Optimisation de l'opération de salage des foie ...
- Author(s) : CORDIER G.
- Date : 2002
- Languages : French
- Source: CT-Infos - n. 41
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- Author(s) : ALBERT T., RÖDEL W., HECHELMANN H., et al.
- Date : 2002/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 156
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