Colonisation of Meat by Escherichia coli O157:H7: Investigating Bacterial Tropism with Respect to the Different Types of Skeletal Muscles, Subtypes of Myofibres, and Postmortem Tim...

por Chagnot, Caroline, Venien, Annie, Renier, Sandra, Caccia, Nelly, Talon, Régine, Astruc, Thierry, Desvaux, Mickaël
Publicado 2017

Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

por N’Gatta, Konan Charles Aimeric, Kondjoyan, Alain, Favier, Raphael, Rouel, Jacques, Vénien, Annie, Astruc, Thierry, Gruffat, Dominique, Mirade, Pierre-Sylvain
Publicado 2021

The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure

por Germond, Arno, Vénien, Annie, Ravel, Christine, Castulovich, Brayan, Rouel, Jacques, Hutin, Morgane, Mezelli, Sara, Lefin, Sandy, Mirade, Pierre-Sylvain, Astruc, Thierry
Publicado 2023

Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

por Astruc, Thierry, Vénien, Annie, Clerjon, Sylvie, Favier, Raphael, Loison, Olivier, Mirade, Pierre-Sylvain, Portanguen, Stéphane, Rouel, Jacques, Lethiec, Mailys, Germond, Arno
Publicado 2022

Detection of Frozen–Thawed Duck Fatty Liver by MALDI-TOF Mass Spectrometry: A Chemometrics Study

por Aubry, Laurent, Sayd, Thierry, Ferreira, Claude, Chambon, Christophe, Vénien, Annie, Blinet, Sylvie, Bourin, Marie, Travel, Angélique, Halgrain, Maeva, Santé-Lhoutellier, Véronique, Théron, Laetitia
Publicado 2021