Publicacions en què col·labora amb MARÍA LUISA GARCÍA LÓPEZ (33)

2002

  1. Evaluation of the spiral plating system for the routine assessment of indicator microorganisms in raw ewe's milk

    Journal of Food Protection, Vol. 65, Núm. 8, pp. 1281-1286

1999

  1. The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry fermented sausages (chorizo and salchichón)

    Meat Science, Vol. 52, Núm. 4, pp. 411-419

1998

  1. Microbial changes during hanging of wild and farmed red partridges (Alectoris rufa)

    Archiv fur Lebensmittelhygiene, Vol. 49, Núm. 4-5, pp. 112-114

1996

  1. Characterization and extracellular activity of psychrotrophic bacteria isolated from Villalon cheese (fresh variety of Spanish sheep's milk cheese)

    International Journal of Food Microbiology, Vol. 33, Núm. 2-3, pp. 301-306

  2. Evaluation of different systems for the identification of Bacillus strains isolated from Spanish fermented sausages

    Meat Science, Vol. 42, Núm. 2, pp. 127-131

  3. Evaluation of selective enrichment and plating media for detection of Salmonella and Yersinia enterocolitica on fresh dressed lamb carcasses

    Archiv für Lebensmittelhygiene., Vol. 47, Núm. 3, pp. 62-64

  4. Mycotoxins in two Spanish cheese varieties

    International Journal of Food Microbiology, Vol. 30, Núm. 3, pp. 391-395

  5. Villalón, a fresh ewe's milk Spanish cheese, as a source of potentially pathogenic Aeromonas strains

    Journal of Food Protection, Vol. 59, Núm. 12, pp. 1288-1291

1995

  1. Contamination of lamb carcasses at the abbatoir. Microflora of freshly dressed lamb carcasses: indicators and spoilage organisms

    Archiv für Lebensmittelhygiene., Vol. 46, pp. 135-137

  2. Prevalence of salmonella, yersinia, aeromonas, campylobacter, and cold-growing escherichia coli on freshly dressed lamb carcasses

    Journal of Food Protection, Vol. 58, Núm. 11, pp. 1183-1185

  3. Species of psychrotrophic bacteria on freshly dressed lamb carcasses

    Archiv für Lebensmittelhygiene., Vol. 46, pp. 20-23

1994

  1. Aplicación del sistema de análisis de riesgos y puntos críticos de control en el matadero.

    Aspectos sanitarios y análisis de los factores productivos en el ganado vacuno (COLEGIO DE VETERINARIOS DE ZAMORA JUNTA DE CASTILLA LEÓN), pp. 1-15

  2. Minimum water activity for the growth of Aeromonas hydrophila as affected by strain, temperature and humectant

    Letters in Applied Microbiology, Vol. 19, Núm. 2, pp. 76-78

1993

  1. Behaviour of Staphylococcus aureus strains FRI 137 and FRI 361 during the manufacture and ripening of manchego cheese

    International Dairy Journal, Vol. 3, Núm. 1, pp. 85-96

  2. Factors affecting spoilage microflora succession on lamb carcasses at refrigeration temperatures

    Journal of Applied Bacteriology, Vol. 74, Núm. 5, pp. 521-525

  3. Incidence, behavior and control of Aeromonas hydrophila in meat and dairy products

    Microbiología (Madrid, Spain), Vol. 9 Spec No, pp. 49-56

  4. Modern microbiological methods for foods: colony count and direct count methods. A review.

    Microbiología (Madrid, Spain), Vol. 9, Núm. 1, pp. 1-13

  5. Numerical Taxonomy of Psychrotrophic Bacteria Isolated from Raw ewes’ Milk

    Journal of Dairy Research, Vol. 60, Núm. 3, pp. 371-383

1992

  1. El sistema de análisis y puntos críticos: su introducción en las industrias de alimentos en los años 90

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 230, pp. 19-28

  2. Numerical taxonomy of gram-negative, nonmotile, nonfermentative bacteria isolated during chilled storage of lamb carcasses

    Applied and Environmental Microbiology, Vol. 58, Núm. 7, pp. 2245-2249