Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage
Lerasle, M., Federighi, M., Simonin, H., Anthoine, V., Rezé, S., Chéret, R., Guillou, S.
Published in Innovative food science & emerging technologies (01.06.2014)
Published in Innovative food science & emerging technologies (01.06.2014)
Get full text
Journal Article
Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations
Lerasle, M., Guillou, S., Simonin, H., Anthoine, V., Chéret, R., Federighi, M., Membré, J.-M.
Published in International journal of food microbiology (01.09.2014)
Published in International journal of food microbiology (01.09.2014)
Get full text
Journal Article
Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry
Guillou, S., Lerasle, M., Simonin, H., Anthoine, V., Chéret, R., Federighi, M., Membré, J.-M.
Published in International journal of food microbiology (16.09.2016)
Published in International journal of food microbiology (16.09.2016)
Get full text
Journal Article