Viande de poulet : comment identifier le niveau de qualité adapté aux nouvelles demandes des transformateurs ?BOUTTEN, Bruno; BOUTTEN, Pierre; BERRI, Cécile et al.Bulletin de liaison du CTSCCV. 2004, Vol 14, Num 6, issn 1162-0676, 2, 9-15 [8 p.]Article

Cooked chicken breast meat conditions related to simulated pink defectHOLOWNIA, K; CHINNAN, M. S; REYNOLDS, A. E et al.Journal of food science. 2004, Vol 69, Num 3, pp FCT194-FCT199, issn 0022-1147Article

Effect of antibiotic combination, dosing period, dose vehicle, and assay method on salinomycin residue levels and their ionophoricity in chicken tissues = Effet de la combinaison des antibiotiques, de la durée et de la voie d'administration, et de la méthode de dosage sur les taux de résidus de salinomycine et leur activité ionophore dans les tissus de pouletDIMENNA, G. P; LYON, F. S; THOMPSON, F. M et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 3, pp 668-676, issn 0021-8561Article

Vision numérique : un outil pour évaluer la qualité de la viande de poulet en ligneBOUTTENT, Bruno; DROUET, Laurent; JEHL, Nathalie et al.Bulletin de liaison du CTSCCV. 2004, Vol 14, Num 5, pp 5-14, issn 1162-0676, 10 p.Article

Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat = Evaluation de trois méthodes modifiées à l'acide thiobarbiturique pour mesurer l'oxydation des lipides dans la viande de pouletPIKUL, J; LESZCZYNSKI, D. E; KUMMEROW, F. A et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 5, pp 1309-1313, issn 0021-8561Article

Coagulase-Positive Staphylococci Isolated from Chicken Meat: Pathogenic Potential and Vancomycin ResistanceMARTINS, Paula Dalcin; DE ALMEIDA, Taiana Trindade; BASSO, Ana Paula et al.Foodborne pathogens and disease. 2013, Vol 10, Num 9, pp 771-776, issn 1535-3141, 6 p.Article

Inhibitory effect of oxalic acid on bacterial spoilage of raw chilled chickenANANG, D. M; RUSUL, G; RADU, Son et al.Journal of food protection. 2006, Vol 69, Num 8, pp 1913-1919, issn 0362-028X, 7 p.Article

A note on the incidence and antibiotic resistance of Staphylococcus aureus isolated from meat and chicken samplesGUNDOGAN, N; CITAK, S; YUCEL, N et al.Meat science. 2005, Vol 69, Num 4, pp 807-810, issn 0309-1740, 4 p.Article

Approches combinees de genomique positionnelle (recherche de QTL) et expressionnelle (etude du transcriptome) pour identifier des genes controlant la qualite de la viande chez le pouletLE BIHAN-DUVAL, E; BERRI, C; PITEL, F et al.Viandes et produits carnés (Aubière). 2006, pp 117-122, issn 0241-0389, 6 p., HSConference Paper

Effects of Inhibitors on the Synergistic Interaction between Calpain and Caspase-3 during Post-mortem Aging of Chicken MeatLIN CHEN; XIAN CHAO FENG; WAN GANG ZHANG et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 34, pp 8465-8472, issn 0021-8561, 8 p.Article

Baseline Data from a Belgium-Wide Survey of Campylobacter Species Contamination in Chicken Meat Preparations and Considerations for a Reliable Monitoring ProgramHABIB, Ihab; SAMPERS, Imca; UYTTENDAELE, Mieke et al.Applied and environmental microbiology (Print). 2008, Vol 74, Num 17, pp 5483-5489, issn 0099-2240, 7 p.Article

Tri en ligne couleur un moyen rapide et non invasif pour évaluer la qualité de la viande de poulet = Colour-aided in-line : Sorting a quick and non-invasive method for evaluating chicken meat qualityBOUTTEN, B; DROUET, L; JEHL, N et al.Viandes et produits carnés (Aubière). 2005, Vol 24, Num 5, pp 155-162, issn 0241-0389, 8 p., 190 [9 p.]Article

Catalytic «free» iron ions in muscle foods = Les ions fer libres à activité catalytique dans les produits carnésKANNER, J; HAZAN, B; DOLL, L et al.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 3, pp 412-415, issn 0021-8561Article

Liquid chromatographic determination of cyclopiazonic acid in poultry meat = Dosage, par chromatographie liquide, de l'acide cyclopiazonique dans la viande de pouletNORRED, W. P; COLE, R. J; DORNER, J. W et al.Journal - Association of official analytical chemists. 1987, Vol 70, Num 1, pp 121-123, issn 0004-5756Article

Catalysis of linoleate oxidation by nonheme- and heme-soluble chicken muscle proteins = Catalyse de l'oxydation du linoléate par les protéines musculaires solubles hémiques et non hémiques de pouletDECKER, E. A; SCHANUS, E. G.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 6, pp 991-994, issn 0021-8561Article

NBS studying new technique to identify irradiated foods = Etude, par le NBS (Bureau National des Normes), de nouvelles techniques pour l'identification de produits alimentaires irradiésNational Bureau of Standards Special Publication. 1986, Num 719, pp 22-23, issn 0083-1883Article

Risk Analysis of Listeria spp. Contamination in Two Types of Ready-to-Eat Chicken Meat ProductsKEERATIPIBUL, Suwimon; LEKROENGSIN, Sumalin.Journal of food protection. 2009, Vol 72, Num 1, pp 67-74, issn 0362-028X, 8 p.Article

Thermal Inactivation of Avian Influenza and Newcastle Disease Viruses in Chicken MeatTHOMAS, Colleen; KING, Daniel J; SWAYNE, David E et al.Journal of food protection. 2008, Vol 71, Num 6, pp 1214-1222, issn 0362-028X, 9 p.Article

Pressure conditions and quality of chicken nuggets fried under gaseous nitrogen atmosphereINNAWONG, Bhundit; MALLIKARJUNAN, Parameswarakumar; MARCY, Joseph et al.Journal of food processing and preservation. 2006, Vol 30, Num 2, pp 231-245, issn 0145-8892, 15 p.Article

Thermal inactivation of H5N1 high pathogenicity avian influenza virus in naturally infected chicken meatTHOMAS, Colleen; SWAYNE, David E.Journal of food protection. 2007, Vol 70, Num 3, pp 674-680, issn 0362-028X, 7 p.Article

Prevalence of thermophilic Campylobacter spp. In retail chicken meat in AnkaraSAVASCI, Mustafa; ÖZDEMIR, Haydar.Journal of food safety. 2006, Vol 26, Num 3, pp 244-250, issn 0149-6085, 7 p.Article

A comparison between broiler chicken carcasses with and without visible faecal contamination during the slaughtering process on hazard identification of Salmonella sppJIMENEZ, S. M; SALSI, M. S; TIBURZI, M. C et al.Journal of applied microbiology (Print). 2002, Vol 93, Num 4, pp 593-598, issn 1364-5072, 6 p.Article

Sensitive enzyme immunoassay of cephalexin residues in milk, hen tissues, and eggs = Test immunoenzymatique sensible de dosage des résidus de céphalexine dans le lait, les tissus de poule et les oeufsKITAGAWA, T; GOTOH, Y; UCHIHARA, K et al.Journal - Association of official analytical chemists. 1988, Vol 71, Num 5, pp 915-920, issn 0004-5756Article

Isolation and identification of β-nitrostyrene from smoked chicken = Isolement et identification du β-nitrostyrène dans la viande fumée de pouletNEGISHI, T; NAKANO, M; YANAI, K et al.Environmental pollution (1987). 1988, Vol 50, Num 4, pp 279-283, issn 0269-7491Article

Können Marinaden die Campylobacter-Keimzahl von Hähnchenfleisch senken?: Untersuchung der Wirkung handelsüblicher Marinaden auf die Campylobacter-Keimzahl von artifiziell kontaminiertem Hähnchenfleisch = Are marinades capable of reducing Campylobacter cell counts in chicken meat?ORQUERA, Stefanie; GÖLZ, Greta; SPARBORTH, Doreen et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 8, pp 95-98, issn 0015-363X, 4 p.Article