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Journal of Food Protection|April 3, 2019
Putrefactive Amine Changes in Relation to Microbial Counts of Ground Beef During StorageN Sayem El Daher, R E SimardJournal 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.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|December 1, 1995
Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beansZ Barampama, R E SimardBiotechnology and Bioengineering|May 1, 1982
Growth characteristics of bakers' yeast in ethanolK M Wasungu, R E SimardPlant Foods for Human Nutrition (Dordrecht, Netherlands)|January 1, 1992
Characteristics of juice from palmyrah palm (Borassus) fruitG Agbo N'zi, R E SimardApplied Microbiology|January 1, 1975
Simple process for the reduction in the nucleic acid content in yeastJ A Zee, R E SimardJournal of Food Protection|April 3, 2019
Three Systems for Biochemical Characterization of Lactobacilli Associated with Meat SpoilageB H Lee, R E SimardJournal of Food Protection|April 3, 2019
Microbial Growth in Carcasses and Boxed Beef During StorageR E Simard, J Zee, L L'heureuxJournal of Food Protection|May 5, 2019
Microbiological Quality of Different Fresh Meat Species in Tunisian Slaughterhouses and MarketsI Fliss, R E Simard, A EttrikiJournal of Dairy Science|March 5, 2003
Detection and localization of a peptidoglycan hydrolase in Lactobacillus delbrueckii subsp. bulgaricusO J Kang, S Laberge, R E SimardPageof 4