Search Results - Musavu Ndob, A.

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  1. 1
    Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing

    Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing by Mirade, P.S., Portanguen, S., Sicard, J., De Souza, J., Musavu Ndob, A., Hoffman, L.C., Goli, T., Collignan, A.

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  2. 2
    Prediction of pH and aw of pork meat by a thermodynamic model: New developments

    Prediction of pH and aw of pork meat by a thermodynamic model: New developments by Musavu Ndob, Aïchatou, Lebert, André

    Published in Meat science
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  3. 3
    Escherichia coli O26:H11 growth in co-culture with an antagonistic strain of Hafnia alvei according to pH and temperature

    Escherichia coli O26:H11 growth in co-culture with an antagonistic strain of Hafnia alvei according to pH and temperature by Callon, Cécile, Ndob, Aïchatou Musavu, Savignard, Amaury, Rifa, Etienne, Montel, Marie-Christine

    Published in Food control
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