Author Details

LeMieux, Frederick, McNeese State University, United States

  • Vol 5, No 4 (2016) - Articles
    Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl
    Abstract  PDF
  • Vol 6, No 3 (2017) - Articles
    Microbial, Physical and Sensory Properties of Three Novel Yogurt Flavors: Molasses, Mulberry and Amaretto
    Abstract  PDF
  • Vol 6, No 6 (2017) - Articles
    The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage
    Abstract  PDF