Tecnologie Della Carne Industria
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Questa dispensa � dedicata in particolare agli studenti del 4 anno di Scienze e Tecnologie Alimentari provenienti da scuole di alta formazione in scienze agronomiche.In questo contesto, l'obiettivo principale assegnato a questo lavoro � presentato come una sintesi dei processi di produzione e trasformazione dei prodotti a base di carne e la padronanza delle tecniche previste per garantire la carne e il pesce in condizioni adeguate. Fornisce inoltre una panoramica completa sull'applicazione di nuove tecniche di trasformazione della carne e dei prodotti a base di carne.Questa dispensa del corso ˝Tecnologie dell'industria dei prodotti a base di carne˝ � strutturata in cinque parti: - Il 1 capitolo riguarda il congelamento- Il 2 capitolo riguarda la cottura- Il 3 capitolo riguarda il processo di disidratazione- Il 4 capitolo comprende lo studio della salagione dei prodotti a base di carne.- Il 5 capitolo riguarda le nozioni di affumicatura della carne.Il corso prevede un lavoro pratico che si svolge sotto forma di uscite didattiche in siti pratici come il macello del pollame e la fabbrica Sarl Haal ''Hispano Algerian de Alimentation'' per la produzione di tonno o sardine in scatola nell'ovest dell'Algeria.
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