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In vitro assessment of polychlorinated biphenyl bioaccessibility in meat: Influence of fat content, cooking level and consumer age on consumer uptake.
Planche C, Ratel J, Mercier F, Zhang C, Angénieux M, Blinet P, Marchand P, Dervilly G, Albert I, Tressou J, Debrauwer L, Engel E. Planche C, et al. Among authors: albert i. Food Chem. 2022 Apr 16;374:131623. doi: 10.1016/j.foodchem.2021.131623. Epub 2021 Nov 20. Food Chem. 2022. PMID: 34872793 Free article.
Added value of experts' knowledge to improve a quantitative microbial exposure assessment model--Application to aseptic-UHT food products.
Pujol L, Johnson NB, Magras C, Albert I, Membré JM. Pujol L, et al. Among authors: albert i. Int J Food Microbiol. 2015 Oct 15;211:6-17. doi: 10.1016/j.ijfoodmicro.2015.06.015. Epub 2015 Jun 24. Int J Food Microbiol. 2015. PMID: 26143288
In a previous study, a quantitative microbial exposure assessment (QMEA) model applied to an aseptic-UHT food process was developed [Pujol, L., Albert, I., Magras, C., Johnson, N. B., Membre, J. M. Probabilistic exposure assessment model to estimate aseptic UHT prod …
In a previous study, a quantitative microbial exposure assessment (QMEA) model applied to an aseptic-UHT food process was developed [Pujol, …
210 results