Preservation of fatty duck liver by high pressure treatment
Langue
en
Article de revue
Ce document a été publié dans
International Journal of Food Science and Technology. 2003, vol. 38, n° 3, p. 267-272
Wiley
Résumé en anglais
Fatty liver samples from duck were treated with high pressures and packaged in multilayer films. Microbiological analysis, permeability of the films to oxygen and fat loss, caused by melting, were assessed after pressure ...Lire la suite >
Mots clés en anglais
Fast loss
Microbiological analysis
Oxygen permeability
Packaging
Storage life
Thermal treatment