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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: Joffraud, JJ Leroi, F Roy, C Berdague, JL

Citation: Jj. Joffraud et al., Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon, INT J F MIC, 66(3), 2001, pp. 175-184

Authors: Leroi, F Joffraud, JJ

Citation: F. Leroi et Jj. Joffraud, Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 degrees C storage predicted using factorial design, J FOOD PROT, 63(9), 2000, pp. 1222-1227

Authors: Leroi, F Joffraud, JJ Chevalier, F

Citation: F. Leroi et al., Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 degrees C as estimated by the factorial design method, J FOOD PROT, 63(4), 2000, pp. 502-508

Authors: Joffraud, JJ Leroi, F Chevalier, F

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