Authors: Verrez-Bagnis, V Ladrat, C Morzel, M Noel, J Fleurence, J

Citation: V. Verrez-bagnis et al., Protein changes in post mortem sea bass (Dicentrarchus labrax) muscle monitored by one- and two-dimensional gel electrophoresis, ELECTROPHOR, 22(8), 2001, pp. 1539-1544

Authors: Morzel, M Heapes, MM Reville, WJ Arendt, EK

Citation: M. Morzel et al., Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products, J SCI FOOD, 80(11), 2000, pp. 1691-1697

Authors: Morzel, M Verrez-Bagnis, V Arendt, EK Fleurence, J

Citation: M. Morzel et al., Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentation, J AGR FOOD, 48(2), 2000, pp. 239-244

Authors: Morzel, M Sheehan, EM Delahunty, CM Arendt, EK

Citation: M. Morzel et al., Sensory evaluation of lightly preserved salmon using free-choice profiling, INT J FOOD, 34(2), 1999, pp. 115-123