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Muscle foods: consumption, composition and quality
Culioli, J.; Berri, C.; Mourot, J. LIBRAIRIE LAVOISIER 2003 p.13-36
Meat consumption before and after BSE in France and the European Union
Mainsant, P. LIBRAIRIE LAVOISIER 2003 p.37-39
What does traceability mean for beef meat consumer?
Giraud, G.; Amblard, C. LIBRAIRIE LAVOISIER 2003 p.40-46
Micronutrient intakes from meat
Chanson, A.; Brachet, P.; Grolier, P.; Rock, E. LIBRAIRIE LAVOISIER 2003 p.47-55
Protein intake of young and elderly French people living at home
Rousset, S.; Brandolini, M.; Martin, J.-F.; Droit-Volet, S.; Bonin, D.; Lhoutellier, P.; Simon, H.; Grandjean, V.; Boirie, Y. LIBRAIRIE LAVOISIER 2003 p.56-60
Lipid oxidation and antioxidant potential in meat
Renerre, M. LIBRAIRIE LAVOISIER 2003 p.61-64
Sudre, K.; Cassar-Malek, I.; Leroux, C.; Listrat, A.; Ueda, Y.; Jurie, C.; Renand, G.; Martin, P.; Hocquette, J. F. LIBRAIRIE LAVOISIER 2003 p.65-69
Anatomical study of lesions in destructured ham
Laville, E.; Franck, M.; Sidibe, M.; Sayd, T.; Bonny, J. M.; Chazeix, J. F.; Monin, G. LIBRAIRIE LAVOISIER 2003 p.70-74
Proteome analysis applied to the study of muscle development and sensorial qualities of bovine meat
Bouley, J.; Chambon, C.; Picard, B. LIBRAIRIE LAVOISIER 2003 p.75-78