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Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge
Hassan Safa,
Stéphane
Portanguen
,
Pierre-Sylvain Mirade
Food Nutr. Sci.
Vol.8 No.4, April 27, 2017
DOI:
10.4236/fns.2017.84029
(PDF 403K)
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The Impact of Cooking of Beef on the Supply of Heme and Non-Heme Iron for Humans
Gille Gandemer,
Valérie Scislowski,
Stéphane
Portanguen
,
Alain Kondjoyan
Food Nutr. Sci.
Vol.11 No.7, July 09, 2020
DOI:
10.4236/fns.2020.117045
(PDF 809K)
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Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat
Hassan Safa,
Philippe Gatellier,
Jean-Louis Berdagué,
Nathalie Kondjoyan,
Frédéric Mercier,
Stéphane
Portanguen
,
Raphaël Favier,
Pierre-Sylvain Mirade
Food Nutr. Sci.
Vol.7 No.14, December 05, 2016
DOI:
10.4236/fns.2016.714119
(PDF 386K)
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Pricing and Hedging in Stochastic Volatility Regime Switching Models
Stéphane
Goutte
J. Math. Finance
Vol.3 No.1, February 26, 2013
DOI:
10.4236/jmf.2013.31006
(PDF 251K)
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Study about Non-Linear Structures
Stéphane
Le Corre
OALIBJ
Vol.7 No.10, October 30, 2020
DOI:
10.4236/oalib.1106726
(PDF 1643K)
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