MARÍA TRINIDAD
GARCÍA ARIAS
Profesor Titular de Universidad
![Foto de Elena](/img/nophoto.png)
Elena
González Fandos
Elena González Fandos-rekin lankidetzan egindako argitalpenak (10)
2006
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Influencia del tratamiento de altas presiones en el valor nutritivo de distintos productos cárnicos
Nutricion Hospitalaria, Vol. 21, Núm. 3, pp. 435
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Microbiological and nutritional quality of extended shelf life refrigerated pasteurized fish.
Sciences des Aliments, Vol. 26, Núm. 2, pp. 142-150
2005
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Effectiveness of disinfectants used in the food industry on microorganisms of sanitary interest.
Acta Alimentaria, Vol. 34, Núm. 3, pp. 253-258
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Guía de manipuladores de alimentos
Universidad de León
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Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method.
Food Control, Vol. 16, Núm. 1, pp. 77-85
2004
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Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method
Food Microbiology, Vol. 21, Núm. 2, pp. 193-201
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Extended shelf life refrigerated pasteurized foods: Microbiological quality and safety.
Buletin USAMV-CN, Vol. 60, pp. 476
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Microbiological and nutritional quality of sous vide or traditionally processed fish: influence of fat content.
Journal of Food Quality, Vol. 27, Núm. 5, pp. 371-387
2003
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Characterization of Bacillus spp associated with vacuum cooked salmon.
Annals of Nutrition and Metabolism, Vol. 47, pp. 604
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Sporeforming bacteria in trout processed by the sous vide method.
Annals of Nutrition and Metabolism, Vol. 47, pp. 604