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ouvrage
ouvrage
Remise à jour de la brochure rassemblant tous les textes relatifs à l'hygiène alimentaire.ouvrage
article/chapitre/communication
An evaluation was made of six commercial poultry chilling systems in relation to factors affecting microbial contamination of carcasses. These systems included water immersion chilling, air chilling and air chilling with evaporative cooling usin[...]article/chapitre/communication
A non-destructive test is proposed, based on the measurement of the change in the relative humidity (%RH) needed to reach the equilibrium value (%ERH), which makes a comparative evaluation of the degree of dispersion between the aqueous and lipi[...]article/chapitre/communication
When ice cream is shipped from one altitude to another, a change in atmospheric pressure can contribute to shrinkage of the product. Although few recent references exist regarding the problem of shrinkage caused by changes in altitude or pressur[...]article/chapitre/communication
B. Workmaster ; J. Palta ; M. Wisniewski | 1999Infrared video thermography was used to study formation of ice in leaves, stems, and fruit of cranberry (Vaccinium macrocarpon Ait. 'Stevens'). Ice formed on the plant surface at -1 or -2 °C by freezing of a droplet of water containing ice nucle[...]article/chapitre/communication
article/chapitre/communication
M. Mac Grath ; J. O'connor ; S. Cummins | 1998This paper describes some of the current problems facing food processing companies with respect to their process control requirements. The establishment of a research project to address some of these problems is outlined. The goal of the project[...]article/chapitre/communication
Y. Saks ; A. Copel ; R. Barkai-golan | 1996article/chapitre/communication
W. Harrigan | 1998This paper presents a survey of selected incidents of food poisoning and food-borne disease and examines the lessons that can be learned about the extent of the success of food hygiene and quality assurance approaches.article/chapitre/communication
C. Cutter ; G. Siragusa | 1998In two separate experiments, the bacteriocin, nisin, was incorporated into a commercially available meat binding system (Fibrimex(R)) and applied to meat surfaces as a way inhibiting the meat spoilage organism, Brochothrix thermosphacta during e[...]rapport
P. Chapuis ; CEMAGREF ANTONY | 1982rapport
Cet ouvrage souligne les modalités d'insertions de la production des IAA dans l'originalité de la période contemporaine. Il veut introduire une compréhension des prix alimentaires en proposant de privilégier le développement des conditions de pr[...]ouvrage
Cet ouvrage présente douze secteurs importants des industries agricoles et alimentaires : l'industrie sucrière, la distillerie et les alcools, les industries de la malterie et de la brasserie, cidre, jus de pommes et concentrés, les eaux minéral[...]