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person:(Chéret, Romuald)
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Appertisation assistée par hautes pressions pour la stabilisation des plats cuisinés
Online Contents | 2011| -
Effect of high pressure-high temperature process on meat product quality
Taylor & Francis Verlag | 2011| -
High-Pressure Effects on the Proteolytic Enzymes of Sea Bass (Dicentrarchus labrax L.) Fillets
American Chemical Society | 2005| -
Trends in Postmortem Aging in Fish: Understanding of Proteolysis and Disorganization of the Myofibrillar Structure
Online Contents | 2006|Contributors: Chéret, Romuald -
Hautes pressions et sel : impact sur la qualité technologique et microbiologique de la viande de porc
Online Contents | 2012|Contributors: Chéret, Romuald -
Effect of high pressure-high temperature process on meat product quality
Online Contents | 2011|Contributors: Cheret, Romuald -
Effect of High Pressure and Salt on Pork Meat Quality and Microstructure
Online Contents | 2012|Contributors: Chéret, Romuald -
Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat
Online Contents | 2012|Contributors: Chéret, Romuald
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