The traditional small-scale pork product boucané is stable under tropical conditions but its sanitary quality is often poor as it is smoked over embers. This problem could be overcome and the sanitary quality of the product enhanced. (Résumé d'auteur
The thesis deals with essential requirements to dry and cure meat products using drying chambers. It...
At the Food Production Department of Murmansk State Technical University (MSTU) was developed a tech...
Recent developments in the chemistry and technology of cured and smoked meat products are reviewed. ...
Boucané is a traditional meat product which is stable under tropical conditions but its sanitary qua...
Boucané is a traditional meat product from Réunion that is obtained by salting, drying and hot smoki...
" Boucané" is a traditional tropical salted and smoked pork meat from la Réunion Island. The process...
An assessment of various limitations in the traditional preparation of boucané pork indicated that t...
The traditional small-scale production of boucané, a cured smoked pork-belly product from Réunion, i...
International audienceKitoza is a traditional salted and dried and/or smoked meat product of Madagas...
Rodrigues Island is a dependency of the Republic of Mauritius and is located at about 653 km northea...
Geleneksel olarak üretilen kurutulmuş et ürünleri, Orta Doğu ve Güney Asya ülkeleri başta olmak üzer...
Improving the quality of pork and pork products for the consumer: development of innovative, integra...
International audienceKitoza is a traditional product from Madagascar manufactured either with strip...
Traditional pork value chains dominate the production and distribution of pork in Vietnam; however, ...
Traditional pork value chains dominate the production and distribution of pork in Vietnam; however, ...
The thesis deals with essential requirements to dry and cure meat products using drying chambers. It...
At the Food Production Department of Murmansk State Technical University (MSTU) was developed a tech...
Recent developments in the chemistry and technology of cured and smoked meat products are reviewed. ...
Boucané is a traditional meat product which is stable under tropical conditions but its sanitary qua...
Boucané is a traditional meat product from Réunion that is obtained by salting, drying and hot smoki...
" Boucané" is a traditional tropical salted and smoked pork meat from la Réunion Island. The process...
An assessment of various limitations in the traditional preparation of boucané pork indicated that t...
The traditional small-scale production of boucané, a cured smoked pork-belly product from Réunion, i...
International audienceKitoza is a traditional salted and dried and/or smoked meat product of Madagas...
Rodrigues Island is a dependency of the Republic of Mauritius and is located at about 653 km northea...
Geleneksel olarak üretilen kurutulmuş et ürünleri, Orta Doğu ve Güney Asya ülkeleri başta olmak üzer...
Improving the quality of pork and pork products for the consumer: development of innovative, integra...
International audienceKitoza is a traditional product from Madagascar manufactured either with strip...
Traditional pork value chains dominate the production and distribution of pork in Vietnam; however, ...
Traditional pork value chains dominate the production and distribution of pork in Vietnam; however, ...
The thesis deals with essential requirements to dry and cure meat products using drying chambers. It...
At the Food Production Department of Murmansk State Technical University (MSTU) was developed a tech...
Recent developments in the chemistry and technology of cured and smoked meat products are reviewed. ...