Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon

I. Nicorescu; B. Nguyen; S. Chevalier; N. Orange

doi:10.1016/j.foodcont.2014.03.052

Journal Articles Food Control Year : 2014

Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon

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I. Nicorescu

Function : Author

Laboratoire de génie des procédés - environnement - agroalimentaire

B. Nguyen

Function : Author

Fraunhofer Institute for Reliability and Microintegration

S. Chevalier

Function : Author
PersonId : 179400
IdHAL : sylvie-chevalier
ORCID : 0000-0001-6489-438X
IdRef : 162092970

Laboratoire de Recherche sur la Réactivité des Solides

CV

N. Orange

Function : Author

Laboratoire de Microbiologie du Froid – Signaux et Micro-Environnement

Domains

Life Sciences [q-bio] Microbiology and Parasitology Bacteriology

Sylvie CHEVALIER : Connect in order to contact the contributor

https://hal-normandie-univ.archives-ouvertes.fr/hal-02366318

Submitted on : Friday, November 15, 2019-6:36:52 PM

Last modification on : Friday, March 24, 2023-2:53:13 PM

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hal-02366318 , version 1 (15-11-2019)

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HAL Id : hal-02366318 , version 1
DOI : 10.1016/j.foodcont.2014.03.052

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I. Nicorescu, B. Nguyen, S. Chevalier, N. Orange. Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon. Food Control, 2014, 44, pp.138-145. ⟨10.1016/j.foodcont.2014.03.052⟩. ⟨hal-02366318⟩

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Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon

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