Authors: PIETTE JPG LIGNEAU L LEBLANC C MARCOTTE M DESCHENES L

Citation: Jpg. Piette et al., INFLUENCE OF PROCESSING ON ADHERENCE OF A HIGHLY EXTENDED HAM TO ITS COOKING BAG, Meat science, 48(1-2), 1998, pp. 101-113

Authors: PIETTE JPG JACQUES L

Citation: Jpg. Piette et L. Jacques, EVALUATION OF A RAPID FAT ANALYZER, BASED ON OHMIC HEATING, FOR THE CLASSIFICATION OF GROUND-BEEF, Die Fleischwirtschaft, 77(1), 1997, pp. 54-56

Authors: BARRIGA MI PIETTE JPG

Citation: Mi. Barriga et Jpg. Piette, REDUCTION OF ADHESION OF A LACTOBACILLUS SP TO COLLAGEN SAUSAGE CASING BY PROTEINS, Food research international, 29(3-4), 1996, pp. 249-257

Authors: PIETTE JPG JACQUES L

Citation: Jpg. Piette et L. Jacques, EVALUATION OF A RAPID FAT ANALYZER, BASED ON OHMIC HEATING, FOR THE CLASSIFICATION OF GROUND-BEEF, Die Fleischwirtschaft, 76(12), 1996, pp. 1340-1342

Authors: LEFEBVRE N THIBAULT C CHARBONNEAU R PIETTE JPG

Citation: N. Lefebvre et al., IMPROVEMENT OF SHELF-LIFE AND WHOLESOMENESS OF GROUND-BEEF BY IRRADIATION .2. CHEMICAL-ANALYSIS AND SENSORY EVALUATION, Meat science, 36(3), 1994, pp. 371-380

Authors: PIETTE JPG POSTEC JY

Citation: Jpg. Piette et Jy. Postec, BACTERIAL ADHESION TO SAUSAGE CASINGS - DEVELOPMENT OF A MODEL EXPERIMENTAL SYSTEM, Food research international, 26(4), 1993, pp. 283-287