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Results: 5
Effect of added salt and increase in ionic strength on skim milk electroacidification performances
Authors:
Bazinet, L Ippersiel, D Gendron, C Mahdavi, B Amiot, J Lamarche, F
Citation:
L. Bazinet et al., Effect of added salt and increase in ionic strength on skim milk electroacidification performances, J DAIRY RES, 68(2), 2001, pp. 237-250
Bipolar membrane electroacidification of demineralized skim milk
Authors:
Bazinet, L Ippersiel, D Gendron, C Rene-Paradis, J Tetrault, C Beaudry, J Britten, M Mahdavi, B Amiot, J Lamarche, F
Citation:
L. Bazinet et al., Bipolar membrane electroacidification of demineralized skim milk, J AGR FOOD, 49(6), 2001, pp. 2812-2818
Cationic balance in skim milk during bipolar membrane electroacidification
Authors:
Bazinet, L Ippersiel, D Gendron, C Beaudry, J Mahdavi, B Amiot, J Lamarche, F
Citation:
L. Bazinet et al., Cationic balance in skim milk during bipolar membrane electroacidification, J MEMBR SCI, 173(2), 2000, pp. 201-209
Shelf life of ground poultry meat stored under modified atmosphere
Authors:
Saucier, L Gendron, C Gariepy, C
Citation:
L. Saucier et al., Shelf life of ground poultry meat stored under modified atmosphere, POULTRY SCI, 79(12), 2000, pp. 1851-1856
Comparison of electrochemical and chemical acidification of skim milk
Authors:
Bazinet, L Lamarche, F Ippersiel, D Gendron, C Mahdavi, B Amiot, J
Citation:
L. Bazinet et al., Comparison of electrochemical and chemical acidification of skim milk, J FOOD SCI, 65(8), 2000, pp. 1303-1307
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