Characterization of traditional processing of pork meat into boucané

Meat Science

Volumn 59, Issue 4, 2001, Pages 377-389

  Poligne I ^a,b   Collignan, A ^a   Trystram, G ^c  

^a CIRAD   (France)

^b UNIVERSITÉ DE LA RÉUNION   (France)

^c AGROPARISTECH   (France)

Author keywords

Colour; Drying; Meat; Process; Quality; Salting; Smoking; Transfers; Volatile compounds

Indexed keywords

EID: 0035639041     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00090-0     Document Type: Article

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