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Items where Author is "Abi Nakhoul, Pierre"

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Chemical equilibrium of minced turkey meat in organic acid solutions. Goli Thierry, Abi Nakhoul Pierre, Zakhia-Rozis Nadine, Trystram Gilles, Bohuon Philippe. 2007. Meat Science, 75 : pp. 308-324.
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Meat marination in organic acid-containing solutions : most influent process parameters on mass transfer and evolution of physicochemical characteristics. Abi Nakhoul Pierre, Goli Thierry, Zakhia-Rozis Nadine, Bohuon Philippe, Trystram Gilles. 2004. In : ICEF9, International Conference on Engineering and Food, Montpellier = Congrès international de génie des procédés alimentaires, 7-11 March 2004. ACIA, SFGP. Paris : SCI, 6 p. International Congress on Engineering and Food. 9, Montpellier, France, 7 March 2004/11 March 2004.
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Prédiction du pH de la viande de dinde au cours du marinage dans des solutions d'acide acétique. Abi Nakhoul Pierre, Goli Thierry, Zakhia-Rozis Nadine, Bohuon Philippe, Trystram Gilles. 2004. Viandes et Produits Carnés (h.s.) : pp. 155-156. Journées des sciences du muscle et technologie des viandes. 10, Rennes, France, 25 October 2004/26 October 2004.
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