1. Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting. Issue 11 (November 2022) Authors: Astruc, Thierry; Vénien, Annie; Clerjon, Sylvie; Favier, Raphael; Loison, Olivier; Mirade, Pierre-Sylvain; Portanguen, Stéphane; Rouel, Jacques; Lethiec, Mailys; Germond, Arno Journal: Heliyon Issue: Volume 8:Issue 11(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Prediction of the goat milk fatty acids by near infrared reflectance spectroscopy. Issue 6 (5th April 2013) Authors: Andueza, Donato; Rouel, Jacques; Chilliard, Yves; Leroux, Christine; Ferlay, Anne Journal: European journal of lipid science and technology Issue: Volume 115:Issue 6(2013:Jun.) Page Start: 612 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Structural changes in local Thai beef during sous-vide cooking. (May 2021) Authors: Supaphon, Pattama; Kerdpiboon, Soraya; Vénien, Annie; Loison, Olivier; Sicard, Jason; Rouel, Jacques; Astruc, Thierry Journal: Meat science Issue: Volume 175(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗