ShareWhat atmosphere to choose for what products?
Quelle ambiance pour quels produits ?
Author(s) : BALDINI P.
Summary
The author analyses the optimal conditions for ham drying, including salting, rest, drying, curing, together with the relationship between different factors such as water activity, pH, temperature, and microbial population. Air qualities of the preparation room atmosphere are also examined.
Details
- Original title: Quelle ambiance pour quels produits ?
- Record ID : 1997-0345
- Languages: French
- Source: Le conditionnement d'ambiance en industrie agroalimentaire.
- Publication date: 1996/06/27
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Treatment; Drying; Meat product; Ham; Sodium chloride
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EFFECTS OF SODIUM NITRITE, SODIUM CHLORIDE, HEA...
- Author(s) : KAYFUS T. J.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 9
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Effects of some manufacturing processes on micr...
- Author(s) : BALDINI P., DIAFERIA C., MANGANELLI E., GHISI M.
- Date : 1993
- Languages : Italian
- Source: Ind. Conserve - vol. 68 - n. 3
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Assay and storage conditions affect yield of sa...
- Author(s) : LAN Y. H., NOVAKOFSKI J., CARR T. R., MCKEITH F. K.
- Date : 1993/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 5
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Effect of rigor state, curing and tumbling on p...
- Author(s) : DZUDIE T., OKUBANJO A.
- Date : 1997/03
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 2
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HACCP for "Iberico" dry-cured ham.
- Author(s) : SANABRIA C., CARRASCOSA A. V., SABIO E., FALLOLA A.
- Date : 1997/11
- Languages : English
- Source: Fleischwirtschaft - vol. 77 - n. 11
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