ShareRefrigeration and dehydration in the production of Bayonne ham.
Froid et déshydratation dans le traitement du jambon de Bayonne.
Author(s) : LANORE D.
Summary
Various processes required in the production of Bayonne ham under optimal quality and hygiene conditions are described in this article. Many recommendations are given concerning temperature, humidity and duration.
Details
- Original title: Froid et déshydratation dans le traitement du jambon de Bayonne.
- Record ID : 1999-2361
- Languages: French
- Source: Le froid dans la chaîne alimentaire. Communications.
- Publication date: 1998/06/04
- Document available for consultation in the library of the IIR headquarters only.
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