Prediction of pH changes during immersion of meat proteic matrices in acidic marinades

Prediction of pH changes during immersion of meat proteic matrices in acidic marinades

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Bibliographic Details
Main Authors: Goli, Thierry, Bohuon, Philippe, Ricci, Julien, Collignan, Antoine
Format: conference_item biblioteca
Language:eng
Published: s.n.
Subjects:Q02 - Traitement et conservation des produits alimentaires,
Online Access:http://agritrop.cirad.fr/568063/
http://agritrop.cirad.fr/568063/1/document_568063.pdf
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spelling dig-cirad-fr-5680632013-03-18T12:00:00Z http://agritrop.cirad.fr/568063/ http://agritrop.cirad.fr/568063/ Prediction of pH changes during immersion of meat proteic matrices in acidic marinades. Goli Thierry, Bohuon Philippe, Ricci Julien, Collignan Antoine. 2012. In : 2012 EFFoST Annual Meeting, Montpellier, France, from the 20-23 November 2012. s.l. : s.n., 1 p. EFFoST Annual Meeting (2012), Montpellier, France, 20 Novembre 2012/23 Novembre 2012. Researchers Prediction of pH changes during immersion of meat proteic matrices in acidic marinades Goli, Thierry Bohuon, Philippe Ricci, Julien Collignan, Antoine eng 2012 s.n. 2012 EFFoST Annual Meeting, Montpellier, France, from the 20-23 November 2012 Q02 - Traitement et conservation des produits alimentaires conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/568063/1/document_568063.pdf application/pdf Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html
institution CIRAD FR
collection DSpace
country Francia
countrycode FR
component Bibliográfico
access En linea
databasecode dig-cirad-fr
tag biblioteca
region Europa del Oeste
libraryname Biblioteca del CIRAD Francia
language eng
topic Q02 - Traitement et conservation des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
spellingShingle Q02 - Traitement et conservation des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
Goli, Thierry
Bohuon, Philippe
Ricci, Julien
Collignan, Antoine
Prediction of pH changes during immersion of meat proteic matrices in acidic marinades
format conference_item
topic_facet Q02 - Traitement et conservation des produits alimentaires
author Goli, Thierry
Bohuon, Philippe
Ricci, Julien
Collignan, Antoine
author_facet Goli, Thierry
Bohuon, Philippe
Ricci, Julien
Collignan, Antoine
author_sort Goli, Thierry
title Prediction of pH changes during immersion of meat proteic matrices in acidic marinades
title_short Prediction of pH changes during immersion of meat proteic matrices in acidic marinades
title_full Prediction of pH changes during immersion of meat proteic matrices in acidic marinades
title_fullStr Prediction of pH changes during immersion of meat proteic matrices in acidic marinades
title_full_unstemmed Prediction of pH changes during immersion of meat proteic matrices in acidic marinades
title_sort prediction of ph changes during immersion of meat proteic matrices in acidic marinades
publisher s.n.
url http://agritrop.cirad.fr/568063/
http://agritrop.cirad.fr/568063/1/document_568063.pdf
work_keys_str_mv AT golithierry predictionofphchangesduringimmersionofmeatproteicmatricesinacidicmarinades
AT bohuonphilippe predictionofphchangesduringimmersionofmeatproteicmatricesinacidicmarinades
AT riccijulien predictionofphchangesduringimmersionofmeatproteicmatricesinacidicmarinades
AT collignanantoine predictionofphchangesduringimmersionofmeatproteicmatricesinacidicmarinades
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