MARÍA TRINIDAD
GARCÍA ARIAS
Profesor Titular de Universidad
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Universidad de La Rioja
Logroño, EspañaPublicacións en colaboración con investigadores/as de Universidad de La Rioja (5)
2006
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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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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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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