La conservation du poisson et de la viande - Anancy
La conservation du poisson et de la viande - Anancy
La conservation du poisson et de la viande - Anancy
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suite les principes <strong>et</strong> les métho<strong>de</strong>s <strong>de</strong> <strong>conservation</strong>, ainsi que les avantages<strong>et</strong> inconvénients <strong>de</strong> chaque métho<strong>de</strong>.Les métho<strong>de</strong>s <strong>de</strong> <strong>conservation</strong> décrites ici sont : le sa<strong>la</strong>ge, le séchage<strong>et</strong> le fumage <strong>du</strong> <strong>poisson</strong> <strong>et</strong> <strong>de</strong> <strong>la</strong> vian<strong>de</strong>, <strong>la</strong> fermentation <strong>du</strong> <strong>poisson</strong>, <strong>la</strong>mise en boîte <strong>du</strong> <strong>poisson</strong> <strong>et</strong> <strong>de</strong> <strong>la</strong> vian<strong>de</strong>, <strong>la</strong> réfrigération <strong>et</strong> <strong>la</strong> congé<strong>la</strong>tion<strong>du</strong> <strong>poisson</strong> <strong>et</strong> <strong>de</strong> <strong>la</strong> vian<strong>de</strong>.Intro<strong>du</strong>ction 7