Relations entre les caractéristiques avant et après chauffage de chair de truite fario (Salmo trutta) élevée en mer
- Other title
- Compared characteristics of raw and heated fillets from sea bred brown trout (Salmo trutta) (en)
- Author
- LAROCHE, M1 ; BAUVINEAU, C2 ; FAUCONNEAU, B3 ; CAMPELLO, L1 ; VALLET, J.-L
[1] INRA, lab. études interactions molécules alimentaires, 44026 Nantes, France
[2] ELSAMER, 29570 Camaret/Mer, France
[3] INRA, lab. physiologie poissons, 35042 Rennes, France - Conference title
- Comportement alimentaire. Nutrition. Technologie. Fonctionnalité
- Conference name
- Sciences des aliments. Colloque (Quimper 1991-11-20)
- Author (monograph)
- Association française de nutrition, Jouy-en-Josas, France (Funder/Sponsor)
Association pour le développement de la recherche appliquée aux industries agricoles et alimentaires, Quimper, France (Funder/Sponsor)
Institut universitaire de technologie de Quimper, Quimper, France (Funder/Sponsor) - Source
Sciences des aliments. 1993, Vol 13, Num 2, pp 213-219 ; ref : 6 ref
- CODEN
- SCALDC
- ISSN
- 0240-8813
- Scientific domain
- Food science technology
- Publisher
- Lavoisier, Paris
- Publication country
- France
- Document type
- Conference Paper
- Language
- French
- Keyword (fr)
- Aptitude technologique Cuisson Relation composition propriété Truite
- Keyword (en)
- Processing quality Cooking Property composition relationship Trout
- Keyword (es)
- Aptitud tecnológica Cocción Relación composición propiedad Trucha
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4880838
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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