M. Lerasle

High-pressure processing of meat and meat products

M. Federighi, S. Guillou, M. Lerasle, 2016 .

Membrane integrity of Campylobacter jejuni subjected to high pressure is pH-dependent

M. Federighi, S. Guillou, M. Lerasle, 2012 .

Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: effect of various high pressure treatments and potassium lactate concentrations.

J. Membré, M. Federighi, S. Guillou, 2014, International journal of food microbiology.

Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage

Sandrine Guillou, Hélène Simonin, Michel Federighi, 2014 .

Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry.

J. Membré, M. Federighi, S. Guillou, 2016, International journal of food microbiology.

Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: effect of various high pressure treatments and potassium lactate concentrations.

J. Membré, M. Lerasle, R. Chéret, 2014, Journal of food microbiology.