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  1. 1
    Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

    Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data by Ngoc-Du Martin Luong, Louis Coroller, Monique Zagorec, Jeanne-Marie Membré, Sandrine Guillou

    Published 2020-08-01
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  2. 2
    A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

    A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions by Ngoc-Du Martin Luong, Louis Coroller, Monique Zagorec, Nicolas Moriceau, Valérie Anthoine, Sandrine Guillou, Jeanne-Marie Membré

    Published 2022-04-01
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  3. 3
    Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a <i>Lactococcus lactis</i> Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

    Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a <i>Lactococcus lactis</i> Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham w... by Stéphane Chaillou, Mihanta Ramaroson, Gwendoline Coeuret, Albert Rossero, Valérie Anthoine, Marie Champomier-Vergès, Nicolas Moriceau, Sandrine Rezé, Jean-Luc Martin, Sandrine Guillou, Monique Zagorec

    Published 2022-02-01
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  4. 4
    Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios

    Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios by Simon Poirier, Gwendoline Coeuret, Marie-Christine Champomier-Vergès, Marie-Hélène Desmonts, Dalal Werner, Carole Feurer, Bastien Frémaux, Sandrine Guillou, Ngoc-Du Martin Luong, Olivier Rué, Valentin Loux, Monique Zagorec, Stéphane Chaillou, on behalf of the ANR Redlosses Consortium Group

    Published 2023-10-01
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