TERMIUM Plus®

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«ROUGE» MORUE [1 record]

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Record 1 2000-10-11

English

Subject field(s)
  • Food Industries
  • Commercial Fishing

French

Domaine(s)
  • Industrie de l'alimentation
  • Pêche commerciale
CONT

Dans le cas du poisson fortement salé et relativement sec (morue, hareng), où l'eau des tissus est saturée en chlorure de sodium, les altérations susceptibles de se produire sont au contraire uniquement le fait, soit de bactéries halophiles généralement apportées par le sel marin, soit de levures (par exemple Sporendonema epizoum) ou de moisissures (Oospora). Une des altérations les plus étudiées est le «rouge de la morue» [...].

Spanish

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© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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