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Publications by Valentin Leroy
Combined Effects of Marinating and Γ-Irradiation in Ensuring Safety, Protection of Nutritional Value and Increase in Shelf-Life of Ready-To-Cook Meat for Immunocompromised Patients
Meat Science
Food Science
Design and Characterization of Bubble Phononic Crystals
Applied Physics Letters
Astronomy
Physics
Related publications
Quality Assessment of Nutritional Value and Safety of Different Meat
Journal of Food: Microbiology, Safety & Hygiene
Application of High-Pressure Processing for Safety and Shelf-Life Quality of Meat – A Review
Development of High Oxygen Barrier Multi-Layered Packaging Film for Shelf Life Extension of Ready-To-Cook (RTC) Idli Batter
International Research Journal of Pure and Applied Chemistry
Summing Up. The Story Life Long: “The Laboratory of Technology for Poultry Meat Ready-To-Cook and Canned Products” Yesterday and Today
Effects of PP-based Nanopackaging on the Overall Quality and Shelf Life of Ready-To-Eat Salami
Packaging Technology and Science
Materials Science
Chemistry
Mechanical Engineering
Effect of Pulsed Electric Field Treatment on Shelf Life and Nutritional Value of Apple Juice
Journal of Food Science and Technology
Food Science
Use of Electronic Sterilisation to Increase the Biological Protein Value and Increase the Shelf Life of Semi-Finished Oyster Mushroom Products
PROCEEDINGS OF UNIVERSITIES APPLIED CHEMISTRY AND BIOTECHNOLOGY
Shelf-Life of Halal Fresh Sliced Beef and Minced Meat
Italian Journal of Food Safety
Food Science
Quality and Shelf-Life of Ready to Use Brined Ginger (Zingiber Officinale Rosc.) Slices
THE ASIAN JOURNAL OF HORTICULTURE
