@ARTICLE{
author={Kondjoyan Alain|,Chevolleau Sylvie|,Portanguen Stephane|,Molina Jerome|,Ikonic Predrag M|0000-0002-4882-8048,Clerjon Sylvie|,Debrauwer Laurent|},
year={2016},
title={Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder},
journal={FOOD CHEMISTRY},
volume={213},
number={},
pages={641-646},
document_type={Article},
} 

@ARTICLE{
author={Portanguen Stephane|,Ikonic Predrag M|0000-0002-4882-8048,Clerjon Sylvie|,Kondjoyan Alain|},
year={2014},
title={Mechanisms of Crust Development at the Surface of Beef Meat Subjected to Hot Air: An Experimental Study},
journal={FOOD AND BIOPROCESS TECHNOLOGY},
volume={7},
number={11},
pages={3308-3318},
document_type={Article},
}