Résultats pour Auteur : "Marchesseau, S."

Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat. Goli Thierry, Ricci Julien, Bohuon Philippe, Marchesseau S., Collignan Antoine. 2014. Meat Science, 96 (3) : 1133-1140.

Water vapour permeability of edible bilayer films of wheat gluten and lipids. Gontard Nathalie, Marchesseau S., Cuq J.L., Guilbert Stéphane. 1995. International Journal of Food Science and Technology, 30 (1) : 49-56.