ShareVery-high-pressure treatment of foie gras.
Les traitements de conservation du foie gras par applications de très hautes pressions.
Author(s) : ZUBER F.
Type of article: Article
Summary
This study comprises tests involving the use of high pressure in order to "pasteurize" at a low temperature and decontaminate the uncooked raw material using a chilling process.
Details
- Original title: Les traitements de conservation du foie gras par applications de très hautes pressions.
- Record ID : 2000-0849
- Languages: French
- Source: CT-Infos - n. spéc.
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Poultry
- Keywords: Poultry; Pasteurization; Chilling; Quality; Meat product; High pressure; Liver; Storage life
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High-pressure-based hurdle strategy to extend t...
- Author(s) : RODRÍGUEZ-CALLEJA J. M., CRUZ-ROMERO M. C., O'SULLIVAN M. G., et al.
- Date : 2012/06
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 25 - n. 2
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Effects of high-pressure processing on the safe...
- Author(s) : HAYMAN M. M., BAXTER I., O'RIORDAN P. J., et al.
- Date : 2004/08
- Languages : English
- Source: Journal of Food Protection - vol. 67 - n. 8
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Wplyw dodatku mleczanu sodu na jakosc i trwalos...
- Author(s) : CEGIELSKA-RADZIEJEWSKA R., PIKUL J.
- Date : 2002
- Languages : Polish
- Source: Chlodnictwo - vol. 37 - n. 2-3
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Le foie gras d'hier, d'aujourd'hui, de demain.
- Author(s) : BONNEAU C.
- Date : 1995
- Languages : French
- Source: Viandes Prod. carnés - vol. 16 - n. 3
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The chicken that came in from the cold.
- Author(s) : RISTIC M.
- Date : 1998/01
- Languages : English
- Source: Fleischerei - vol. 49 - n. 1-2
View record