Overview
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Read the articleAUTHORS
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Francis CROUSEILLES: Certified agricultural teacher - Auch Agricultural General and Technological High School
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Pascal MANGIN: Engineer ENITIAA - Certified agricultural teacher - General and Technological Agricultural High School of Bar-le-Duc
INTRODUCTION
Emulsions in charcuterie are mixtures of two immiscible phases: the dispersed phase is always fat (pork, poultry, etc.), while the dispersing phase is water.
There are two types of emulsion:
cold emulsions such as sausages and thin-crust sausages;
hot emulsions such as pâtés à tartiner.
The basic meat materials, the main processing methods and the ingredients and additives have been presented in previous articles. , , .
Readers may wish to refer to it for further information.
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