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Publications

Found 5 results

Filters: Keyword is Food Handling [Clear All Filters]

2014

Troegeler-Meynadier A, Puaut S, Farizon Y, Enjalbert F. Effects of the heating process of soybean oil and seeds on fatty acid biohydrogenation in vitro. J Dairy Sci. 2014;97(9):5657-67. doi:10.3168/jds.2013-7783.

2013

Theron L, Fernandez X, Marty-Gasset N, et al. Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras". J Agric Food Chem. 2013;61(4):920-30. doi:10.1021/jf302979q.

2011

Theron L, Fernandez X, Marty-Gasset N, et al. Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras". J Agric Food Chem. 2011;59(23):12617-28. doi:10.1021/jf203058x.

Lebret B, Prunier A, Bonhomme N, Foury A, Mormède P, Dourmad JY. Physiological traits and meat quality of pigs as affected by genotype and housing system. Meat Sci. 2011;88(1):14-22. doi:10.1016/j.meatsci.2010.11.025.

2003

Molette C, Rémignon H, Babilé R. Effect of rate of pH fall on turkey breast meat quality. Br Poult Sci. 2003;44(5):787-8.