Vacuum cooking and pre-slicing of cooked ham : two impellers of technical progress
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Auteur :
Martin JL
Cooked ham makes up 20% of annual production of processed pork products in France. Demand is rising, especially for pre-sliced ham (up 10% in 1998).Accordingly, equipment suppliers are constantly searching for ways to improve existing processes, pending innovative technology.
Fiche technique
Titre :
Vacuum cooking and pre-slicing of cooked ham : two impellers of technical progress
Date sortie / parution :
1999
Référence :
Viandes et produits carnés (FRA), 1999, Vol. 20, n° 5, septembre-octobre, p. 205-209, 5 p., en français