Authors: Poligne, I Collignan, A Trystram, G

Citation: I. Poligne et al., Characterization of traditional processing of pork meat into boucane, MEAT SCI, 59(4), 2001, pp. 377-389

Authors: Collignan, A Bohuon, P Deumier, F Poligne, I

Citation: A. Collignan et al., Osmotic treatment of fish and meat products, J FOOD ENG, 49(2-3), 2001, pp. 153-162

Authors: Marouze, C Giroux, F Collignan, A Rivier, M

Citation: C. Marouze et al., Equipment design for osmotic treatments, J FOOD ENG, 49(2-3), 2001, pp. 207-221

Authors: Poligne, I Collignan, A

Citation: I. Poligne et A. Collignan, Quick marination of anchovies (Engraulis enchrasicolus) - Using acetic andgluconic acids. Quality and stability of the end product, LEBENSM-WIS, 33(3), 2000, pp. 202-209

Authors: Collignan, A Montet, D

Citation: A. Collignan et D. Montet, Tenderizing squid mantle by marination at different pH and temperature levels, FOOD SCIENC, 31(7-8), 1998, pp. 673-679