Barbut, S.

Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

Youssef, M. K., & Barbut, S. (2009) · Meat Science

Meat and Animal Product QualityProteins in Food Systems

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A systematic review from basics to omics on bacteriophage applications in poultry production and processing

Islam, M. R., Martinez-Soto, C. E., Lin, J. T., Khursigara, C. M., Barbut, S., & Anany, H. (2023) · Critical Reviews in Food Science and Nutrition

Bacteriophages and microbial interactionsSalmonella and Campylobacter epidemiology

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Poultry: Processing

Barbut, S. (2016) · Encyclopedia of Food and Health

Meat and Animal Product QualityAgricultural and Food Production Studies

Cited by 3