F. Deumier

发表

Decontamination of deboned chicken legs by vacuum‐tumbling in lactic acid solution

F. Deumier, 2006 .

Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer

G. Trystram, A. Collignan, P. Bohuon, 2003 .

Pulsed-vacuum immersion of chicken meat and skin in acid solutions. Effects on mass transfers, colour and microbial quality

F. Deumier, 2004 .

Soaking turkey meat in salt-glucose syrup solutions--an experimental study of mass transfers.

A. Collignan, P. Bohuon, F. Deumier, 2002, Poultry science.

The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage.

A. Collignan, F. Deumier, 2003, Meat science.

Formulation of a cured meat product by the dewatering-impregnation soaking (DIS) process: Mass transfer study and assessment of product quality.

A. Collignan, F. Deumier, N. Zakhia, 1996, Meat science.

Pulsed vacuum brining of poultry meat: interpretation of mass transfer mechanisms

G. Trystram, A. Collignan, P. Bohuon, 2003 .

Osmotic treatment of fish and meat products

I. Poligne, A. Collignan, P. Bohuon, 2001 .

Control of immersion processes: A novel system for monitoring mass transfers tested with herring brining

A. Collignan, F. Deumier, F. Mens, 1997 .