Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Pyrolysis-mass spectrometry characterisation of ovine fat tissues according to diet

I. Sebastian, C. Viallon, P. Tournayre, P. Berge, J.-L. Berdagué

Analusis, 28 2 (2000) 141-147

DOI: https://doi.org/10.1051/analusis:2000107

PDF (81.88 KB)

This article has been cited by the following article(s):

Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry

Isabel Sebastián, Christine Viallon-Fernandez, Pascal Tournayre, et al.
Journal of Analytical and Applied Pyrolysis 72 (2) 203 (2004)
DOI: 10.1016/j.jaap.2004.06.002
See this article

Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries

C. Sañudo, M. Alfonso, R. San Julián, et al.
Meat Science 75 (4) 610 (2007)
DOI: 10.1016/j.meatsci.2006.09.009
See this article

Curie point pyrolysis–mass spectrometry applied to rapid characterisation of cheeses

Christophe Pérès, Christine Viallon and Jean-Louis Berdagué
Journal of Analytical and Applied Pyrolysis 65 (2) 161 (2002)
DOI: 10.1016/S0165-2370(01)00191-7
See this article

Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometry

R Talon, D Walter, C Viallon and J.L Berdagué
Journal of Microbiological Methods 48 (2-3) 271 (2002)
DOI: 10.1016/S0167-7012(01)00329-3
See this article

Current Awareness

Journal of Mass Spectrometry 35 (11) 1363 (2000)
DOI: 10.1002/1096-9888(200011)35:11<1363::AID-JMS984>3.0.CO;2-5
See this article