Alain Kondjoyan
About author
Alain Kondjoyan is a researcher in food process engineering and modeling at INRAE (QuaPA unit, Saint-Genes-Champanelle). His work aims to better understand and predict the effect of meat product processing on quality and shelf life.
Food preservation
Towards greater sustainability and naturalness
Alain Kondjoyan, Catherine Renard, Patrice Dole, Laurence Fournaison, Hong-Minh Hoang-Le, Yves Le Loir, Caroline Pénicaud, Monique Zagorec, François Zuber
Book 17,00 €