Meat curing (beef, deer, duck and turkey) by the dewatering - impregnation soaking (DIS) process
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Main Authors: | , , |
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Format: | conference_item biblioteca |
Language: | eng |
Published: |
IRTA
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, viande salée, salage, séchage, séchage osmotique, technologie traditionnelle, Immersion, viande bovine, viande de canard, viande de dinde, Cervidae, http://aims.fao.org/aos/agrovoc/c_2038, http://aims.fao.org/aos/agrovoc/c_1092, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_36939, http://aims.fao.org/aos/agrovoc/c_28780, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_861, http://aims.fao.org/aos/agrovoc/c_24021, http://aims.fao.org/aos/agrovoc/c_24096, http://aims.fao.org/aos/agrovoc/c_1480, |
Online Access: | http://agritrop.cirad.fr/391803/ |
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