Search Results - "Vallet, Jean Luc"

Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics by Bjørnevik, Marit, Cardinal, Mireille, Vallet, Jean-Luc, Nicolaisen, Ove, Arnarson, Gudmundur Örn

“…Different methods in use for cold smoking of salmon affect product yield and quality. The combinations of filleting time (pre or post), salting methods (dry or…”
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Sensory characteristics of cold-smoked Atlantic salmon ( Salmo salar) from European market and relationships with chemical, physical and microbiological measurements by Cardinal, Mireille, Gunnlaugsdottir, Helga, Bjoernevik, Marit, Ouisse, Alexandra, Luc Vallet, Jean, Leroi, Françoise

“…Samples of different brand names of cold-smoked salmon products were purchased in supermarkets in six different European countries (Belgium, Denmark, France,…”
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Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon ( Salmo salar) by Cardinal, Mireille, Knockaert, Camille, Torrissen, Ole, Sigurgisladottir, Sjofn, Mørkøre, Turid, Thomassen, Magny, Luc Vallet, Jean

“…The relations between smoking parameters and the characteristics of salmon raw material were investigated with respect to yield, colour, flesh content of…”
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Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon ( Salmo salar) fillets by Sigurgisladottir, Sjofn, Sigurdardottir, Margret S, Torrissen, Ole, Vallet, Jean Luc, Hafsteinsson, Hannes

“…The effect of different conditions during the salting and smoking process on the microstructure and the texture of salmon fillets was studied in interaction…”
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Sensory Characteristics of Caviar from Wild and Farmed Sturgeon by Cardinal, Mireille, Cornet, Josiane, Vallet, Jean Luc

“…The sensory characteristics of caviar were evaluated and compared in reared and wild sturgeon, using a trained IFREMER panel to determine the sensory profile…”
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Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring ( Cuplea harengus) by Sérot, Thierry, Baron, Régis, Knockaert, Camille, Vallet, Jean Luc

“…This study evaluated the effects of five smoking processes on the contents of 10 major phenolic compounds in fillets of herring ( Cuplea harengus), namely two…”
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Pathological evolution of hepatitis C virus-＂Healthy carriers by Sobesky, Rodolphe, Lebray, Pascal, Nalpas, Bertrand, Vallet-Pichard, Anais, Fontaine, Helene, Lagneau, Jean-Luc, Pol, Stanislas

“…AIM： To determine factors associated with fibrosis progression in hepatitis C virus （HCV）-infected patients without significant initial pathological lesions…”
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