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Journal of Food Protection
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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 Change
B 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 Changes
B 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 Frankfurters
R 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 Frankfurters
R 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 pork
B 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 chitosan
B 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 UL720
D 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-analyzer
N 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 organisms
B 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 subspecies
M el Abboudi, M el Soda, S Pandian, et al.
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of 4
Search research articles
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Showing results (21-30 of 37) with videos related to
Sort By:
Page
of 4
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 Change
B 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 Changes
B 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 Frankfurters
R 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 Frankfurters
R 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 pork
B 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 chitosan
B 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 UL720
D 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-analyzer
N 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 organisms
B 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 subspecies
M el Abboudi, M el Soda, S Pandian, et al.
Page
of 4