Order Article Reprints

Luong N-DM, Coroller L, Zagorec M, Moriceau N, Anthoine V, Guillou S, Membré J-M. A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions. Foods. 2022; 11(8):1114. https://doi.org/10.3390/foods11081114

Luong, Ngoc-Du Martin, Louis Coroller, Monique Zagorec, Nicolas Moriceau, Valérie Anthoine, Sandrine Guillou, and Jeanne-Marie Membré. 2022. "A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions" Foods 11, no. 8: 1114. https://doi.org/10.3390/foods11081114

Luong, N. -D. M., Coroller, L., Zagorec, M., Moriceau, N., Anthoine, V., Guillou, S., & Membré, J. -M. (2022). A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions. Foods, 11(8), 1114. https://doi.org/10.3390/foods11081114