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Sciences des Aliments

0240-8813
parution suspendue
An international journal of food science and technology
 

 LISTE DES ARTICLES POUR LE VOL 28/4-5 - 2008
Le goût du gras : une nouvelle composante gustative
M. FANTINO - pp.273-281
Evolution of foodborne hazards: Campylobacter and salmonella
G SALVAT, m CHEMALY, m DENIS, c ROBINAULT, a HUNEAU, s LE BOUQUIN, v MICHEL, P FRAVALO - pp.285-292
Meat consumption throughout history and across cultures
J. CONTRERAS - pp.293-301
International markets for products used in feed consumption: recent developments and perspectives
Y. DRONNE, A. FORSLUND, F. LEVERT - pp.303-309
Authentication of meat products
E. ENGEL, J. RATEL - pp.311-325
Food biopreservation strategies
P. GARRY, S. CHRISTIEANS, P. CARTIER - pp.327-334
Functional and positional genomics in beef cattle: current programs and potential progress
J.-F. HOCQUETTE, D. BOICHARD, I CASSAR-MALEK, E LAVILLE, G RENAND, H. LEVÉZIEL, B PICARD - pp.335-350
Cooking of meat and meat-based product: coupling with the reactions governing quality
A KONDJOYAN - pp.351-363
Biological basis of fish quality
F. LEFEVRE, J. BUGEON - pp.365-377
Producing stock-keeping units: technological and sanitary aspects
L. PICGIRARD - pp.379-387
Nutritional properties of meat peptides and proteins: impact of processing
Didier RÉMOND, I. SAVARY-AUZELOUX, P. GATELLIER, V. SANTÉ-LHOUTELLIER - pp.389-401
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