ShareVACUUM COOKING: TOWARDS AN INDUSTRIAL TECHNOLOGY.
LA CUISSON SOUS VIDE : VERS UNE TECHNOLOGIE INDUSTRIELLE.
Author(s) : PICOCHE B.
Type of article: Periodical article
Summary
AFTER REVIEWING THE VACUUM COOKING PROCESS, OPERATIONAL METHODS AND THE MATERIALS USED ARE DESCRIBED. THE COOKING TEMPERATURES FOR MEAT, FISH AND VEGETABLES ARE THEN DEFINED. MICROBIOLOGICAL RISKS ARE DEALT WITH AS WELL AS REGULATI FINALLY, SCIENTIFIC PROSPECTS ARE CONSIDERED. J.L.
Details
- Original title: LA CUISSON SOUS VIDE : VERS UNE TECHNOLOGIE INDUSTRIELLE.
- Record ID : 1990-1450
- Languages: French
- Source: ADRIA Normandie, Inf. - n. 5
- Publication date: 1989/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Chilling of foodstuffs
- Keywords: Regulations; France; Microbiology; Vacuum; Meat; Chilling; Fish; Vegetable; Cooking
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