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Results:
1-8
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Results: 8
Authors:
Leroi, F
Joffraud, JJ
Chevalier, F
Cardinal, M
Citation: F. Leroi et al., Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters, J APPL MICR, 90(4), 2001, pp. 578-587
Authors:
Stohr, V
Joffraud, JJ
Cardinal, M
Leroi, F
Citation: V. Stohr et al., Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon, FOOD RES IN, 34(9), 2001, pp. 797-806
Authors:
Cardinal, M
Knockaert, C
Torrissen, O
Sigurgisladottir, S
Morkore, T
Thomassen, M
Vallet, JL
Citation: M. Cardinal et al., Relation of smoking parameters to the yield, colour and sensory quality ofsmoked Atlantic salmon (Salmo salar), FOOD RES IN, 34(6), 2001, pp. 537-550
Authors:
Regost, C
Arzel, J
Cardinal, M
Robin, J
Laroche, M
Kaushik, SJ
Citation: C. Regost et al., Dietary lipid level, hepatic lipogenesis and flesh quality in turbot (Psetta maxima), AQUACULTURE, 193(3-4), 2001, pp. 291-309
Authors:
Regost, C
Arzel, J
Cardinal, M
Laroche, M
Kaushik, SJ
Citation: C. Regost et al., Fat deposition and flesh quality in seawater reared, triploid brown trout (Salmo trutta) as affected by dietary fat levels and starvation, AQUACULTURE, 193(3-4), 2001, pp. 325-345
Authors:
Sigurgisladottir, S
Ingvarsdottir, H
Torrissen, OJ
Cardinal, M
Hafsteinsson, H
Citation: S. Sigurgisladottir et al., Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar), FOOD RES IN, 33(10), 2000, pp. 857-865
Authors:
Cardinal, M
Viallon, C
Thonat, C
Berdague, JL
Citation: M. Cardinal et al., Pyrolysis-mass spectrometry for rapid classification of oysters according to rearing area, ANALUSIS, 28(9), 2000, pp. 825-829
Authors:
Cardinal, M
Roy, R
Lambert, J
Citation: M. Cardinal et al., On the application of integer-valued time series models for the analysis of disease incidence, STAT MED, 18(15), 1999, pp. 2025-2039
Risultati:
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