ShareRIPENING AND DRYING OF RAW SAUSAGE.
[In German. / En allemand.]
Author(s) : BREIDENBACH K.
Type of article: Article
Summary
THE PROCESSING OF VARIOUS TYPES OF RAW SAUSAGES IS BRIEFLY DESCRIBED. THE FACTORS INVOLVED IN THEIR RIPENING AND DRYING ARE REPORTED. THE POSSIBLE RIPENING METHODS ARE BRIEFLY DESCRIBED, SCHULKE'S METHOD AND THE AIR CONDITIONING PLANT USED ARE MORE ESPECIALLY DETAILED. THE ADVANTAGES AND THE TECHNICAL CHARACTERISTICS OF THIS TYPE OF PLANT ARE DISCUSSED. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1982-0496
- Languages: German
- Source: Kälte + Klimatechnik (Die) - vol. 34 - n. 3
- Publication date: 1981/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Drying; Dry sausage; Meat product; Dehydration; Air conditioning
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