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Journal of Food Protection|March 30, 2019
Shelf-Life of Meat Loaves Packaged in Vacuum or Nitrogen Gas I. Effect of Storage Temperature, Light and Time on the Microflora ChangeB H Lee, R E Simard, C L Laleye, et al.Journal of Food Protection|March 30, 2019
Shelf-Life of Meat Loaves Packaged in Vacuum or Nitrogen Gas 2. Effect of Storage Temperature, Light and Time on Physicochemical and Sensory ChangesB H Lee, R E Simard, C L Laleye, et al.Journal of Food Protection|March 28, 2019
Effects of Temperature, Light and Storage Time on the Physicochemical and Sensory Characteristics of Vacuum- or Nitrogen-Packed FrankfurtersR E Simard, B H Lee, C L Laleye, et al.Journal of Food Protection|March 28, 2019
Effects of Temperature, Light and Storage Time on the Microflora of Vacuum- or Nitrogen-Packed FrankfurtersR E Simard, B H Lee, C L Laleye, et al.Meat Science|November 8, 2011
Effects of temperature and storage duration on the microflora, physicochemical and sensory changes of vacuum- or nitrogen-packed porkB H Lee, R E Simard, L C Laleye, et al.International Journal of Food Microbiology|January 4, 2001
Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosanB Ouattar, R E Simard, G Piett, et al.Canadian Journal of Microbiology|September 1, 1995
Characterization of diacetin B, a bacteriocin from Lactococcus lactis subsp. lactis bv. diacetylactis UL720D Ali, C Lacroix, D Thuault, et al.Journal of Chromatography|February 4, 1983
Determination of mono-, di- and polyamines in foods using a single-column amino acid auto-analyzerN Sayem-el-Daher, R E Simard, L L'Heureux, et al.International Journal of Food Microbiology|July 22, 1997
Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organismsB Ouattara, R E Simard, R A Holley, et al.International Journal of Food Microbiology|January 1, 1992
Purification of X-prolyl dipeptidyl aminopeptidase from Lactobacillus casei subspeciesM el Abboudi, M el Soda, S Pandian, et al.Pageof 4