Chapter 16. Paste Products (PÂTÉ)
- Isabel Guerrero-Legarreta Ph.D.
Published Online: 14 APR 2010
DOI: 10.1002/9780470504475.ch16
Copyright © 2010 John Wiley & Sons, Inc.
Book Title
Handbook of Poultry Science and Technology, Volume 2
Additional Information
How to Cite
Totosaus-Sánchez, A. (2010) Paste Products (PÂTÉ), in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch16
Editor Information
Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México
Publication History
- Published Online: 14 APR 2010
- Published Print: 12 JAN 2010
ISBN Information
Print ISBN: 9780470185537
Online ISBN: 9780470504475
- Summary
- Chapter
- References
Keywords:
- paste products (pâté);
- poultry liver - raw material for processing into many different paste products;
- lipid oxidation in muscle foods - major degradative processes responsible for losses in quality
Summary
This chapter contains sections titled:
Introduction
Liver sausage or pâté
Lipid oxidation
Other pâté characteristics
Most common defects
Conclusions
References