Consulta: subjectFacets:"Marinage"
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Les marinades des produits de la mer
Provedor de dados: 5
Autores: Knockaert, Camille.
Marinade is a light pickling brine, eventually spiced or sugared, acidified with vinegar or other allowed organic acid.  Marinades are half-preserved food that do not have undergo a preliminary treatment in order to  eliminate all micro-organisms. The principes of marinading, the importance of sea-products quality, their acidification , and the subsequent pasteurization are explained in this book. Some examples of industrial recipes are given. Legal recommendations are given as annexes.
Tipo: Text
Palavras-chave: Seafood /Fishery industry legislation; Commercial species; Processed fishery products; Conditionnement; Technique; Marinage; Valorisation; Méthodologie; Conservation; Traitement produit pêche.
Ano: 1989
URL: http://archimer.ifremer.fr/doc/1989/rapport-630.pdf