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    Appertisation assistée par hautes pressions pour la stabilisation des plats cuisinés

    Chéret, Romuald / André, Stéphane | Online Contents | 2011
  2.  

    Trends in Postmortem Aging in Fish: Understanding of Proteolysis and Disorganization of the Myofibrillar Structure

    Delbarre-Ladrat, Christine / Chéret, Romuald / Taylor, Richard et al. | Online Contents | 2006
  3.  

    Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat

    Duranton, Frédérique / Guillou, Sandrine / Simonin, Hélène et al. | Elsevier | 2012
  4.  

    Hautes pressions et sel : impact sur la qualité technologique et microbiologique de la viande de porc

    Duranton, Frédérique / Chéret, Romuald / Guillou, Sandrine et al. | Online Contents | 2012
  5.  

    Effect of high pressure-high temperature process on meat product quality

    Duranton, Frederique / Maree, Elvire / Simonin, Helene et al. | Taylor & Francis Verlag | 2011
  6.  

    Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat

    Duranton, Frédérique / Guillou, Sandrine / Simonin, Hélène et al. | Online Contents | 2012
  7.  

    Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

    Duranton, Frédérique / Simonin, Hélène / Chéret, Romuald et al. | Wiley | 2012
  8.  

    Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

    Duranton, Frédérique / Simonin, Hélène / Chéret, Romuald et al. | Online Contents | 2012
  9.  

    Effect of high pressure-high temperature process on meat product quality

    Duranton, Frederique / Maree, Elvire / Simonin, Helene et al. | Online Contents | 2011
  10.  

    Calpain and cathepsin activities in post mortem fish and meat muscles

    Chéret, Romuald / Delbarre-Ladrat, Christine / Lamballerie-Anton, Marie de et al. | Online Contents | 2007
  11.  

    Effect of high pressure on the calpain-calpastatin system in fish muscle

    Free access
    Cheret, Romuald / Delbarre Ladrat, Christine / Verrez-bagnis, Veronique et al. | BASE | 2007
  12.  

    Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment

    Free access
    Cheret, Romuald / Hernandez Andres, Aránzazu / Delbarre Ladrat, Christine et al. | BASE | 2006
  13.  

    Calpain and cathepsin activities in post mortem fish and meat muscles

    Chéret, Romuald / Delbarre-Ladrat, Christine / Lamballerie-Anton, Marie de et al. | Elsevier | 2006
  14.  

    Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets

    Chéret, Romuald / Chapleau, Nicolas / Delbarre‐Ladrat, Christine et al. | Wiley | 2005
  15.  

    Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment

    Chéret, Romuald / Hernández-Andrés, Aránzazu / Delbarre-Ladrat, Christine et al. | Springer Verlag | 2005
  16.  

    High-Pressure Effects on the Proteolytic Enzymes of Sea Bass (Dicentrarchus labraxL.) Fillets

    Chéret, Romuald / Delbarre-Ladrat, Christine / de Lamballerie-Anton, Marie et al. | American Chemical Society | 2005
  17.  

    Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment

    Chéret, Romuald / Hernández-Andrés, Aránzazu / Delbarre-Ladrat, Christine et al. | Online Contents | 2006
  18.  

    E Food Engineering and Physical Properties - Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets

    Chéret, Romuald / Chapleau, Nicolas / Delbarre-Ladrat, Christine et al. | Online Contents | 2005
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