Traditional processing of boucané, a salted/dried/smoked meat product from Réunion
The traditional small-scale pork product boucané is stable under tropical conditions but its sanitary quality is often poor as it is smoked over embers. This problem could be overcome and the sanitary quality of the product enhanced.
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| Main Authors: | , , , |
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| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q03 - Contamination et toxicologie alimentaires, Q04 - Composition des produits alimentaires, Q02 - Traitement et conservation des produits alimentaires, viande porcine, viande fumée, technologie traditionnelle, composition globale, contrôle de qualité, http://aims.fao.org/aos/agrovoc/c_6120, http://aims.fao.org/aos/agrovoc/c_7116, http://aims.fao.org/aos/agrovoc/c_28780, http://aims.fao.org/aos/agrovoc/c_32803, http://aims.fao.org/aos/agrovoc/c_6401, http://aims.fao.org/aos/agrovoc/c_6543, http://aims.fao.org/aos/agrovoc/c_3081, |
| Online Access: | http://agritrop.cirad.fr/486336/ |
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