Les industries de la conservation des aliments
Rocques X.
Sold by Untje.com, Roeselare, Belgium
AbeBooks Seller since 2 March 2020
Used - Hardcover
Condition: Used - Good
Ships from Belgium to U.S.A.
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Add to basketSold by Untje.com, Roeselare, Belgium
AbeBooks Seller since 2 March 2020
Condition: Used - Good
Quantity: 1 available
Add to basketpp. 507 / Préface de Brouardel P. et Muntz A., foxing / roestvlekjes French TABLE DES MATIÈRES CHAP. I. ? Aperçu historique De l'origine au XVIIe siècle Du XVIIe siècle à 1780 1780, Lavoisier 1804, Appert 1839, Doctrine de Liebig 1848, Masson 1863, Pasteur 1864, Liebig; l'extrait de viande 1876, Tellier; conservation par le froid Période actuelle CHAP. II. ? Causes et effets de l'altération des substances alimentaires Phénomène de la putréfaction Recherches de Pasteur Action des microorganismes Mécanisme de la putréfaction Les microorganismes de la putréfaction Les diastases de la putréfaction Les produits de la putréfaction Résumé théorique du phénomène de la putréfaction CHAP. III. ? Conservation par la chaleur. Procédé Appert Développement de l'industrie des conserves Fabrication des conserves alimentaires. Technique générale Fabrication des boîtes de conserves Modes de fermeture des boîtes Stérilisation Conserves de légumes Pois Haricots verts Haricots flageolets Asperges Artichauts Conserves de fruits Abricots Cerises Fraises Framboises, Poires Pommes, Prunes Coings Mirabelles, Rhubarbe, Marrons Ananas, Pêches, Écorces d'oranges Marmelade d'oranges, Chinois Gédrats Amandes, Noix Angélique Jus de fruits Conserves de viandes Industrie de la viande aux États-Unis Fabrication des conserves de viandes pour l'armée et la marine Foies gras Conserves de poissons Sardines Thons Saumons, Harengs, Homards Conserves de lait Pastérisation et stérilisation Lait condensé Les conserves alimentaires au point de vue de l'hygiène CHAP. IV. ? Conservation par le froid Développement de l'industrie frigorifique Production et utilisation du froid Isolement des parois des locaux frigorifiques Conditions générales de conservation par le froid Congélation et réfrigération Application de la conservation par le froid au ravitaillement en temps de guerre Transport des viandes congelées Composition des viandes congelées Caractères des viandes congelées Caractères des viandes frigorifiées Conservation du poisson Morue Conservation des légumes Conservation des fruits Raisins Figues Prunes Pommes et poires Pêches Abricots Cerises Châtaignes, Amandes Conservation du lait par le froid CHAP. V. ? Conservation par dessiccation Conservation de la viande Extrait de viande Conservation du poisson Morue Conservation des légumes Conservation des fruits Raisins Figues Prunes Pommes et poires Pêches Abricots Cerises Châtaignes, Amandes Statistiques Conservation du lait par dessiccation CHAP. VI. ? Conservation par les antiseptiques Conservation par le sel; salaisons Conserves au vinaigre Conserves à l'alcool Conserves au sucre Acide sulfureux Acide carbonique Oxyde de carbone Bioxyde d'azote; gaz divers Acide borique Fluorure de sodium Eau oxygénée CHAP. VII. ? Conservation des ?ufs Acide salicylique Acide benzoïque Saccharine Aldéhyde formique FIN DE LA TABLE DES MATIÈRES.
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