Publicaciones en las que colabora con Benito Moreno García (6)

2002

  1. Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

    Food Microbiology, Vol. 19, Núm. 1, pp. 1-7

2000

  1. Lactic acid bacteria isolated from a hand-made blue cheese

    Food Microbiology, Vol. 17, Núm. 1, pp. 23-32

  2. Riesgos sanitarios de la contaminación de los alimentos

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 309, pp. 19-28

  3. Yeast populations on Spanish fermented sausages

    Meat Science, Vol. 54, Núm. 3, pp. 203-208

1996

  1. Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese

    Letters in Applied Microbiology, Vol. 23, Núm. 1, pp. 5-8

1995

  1. Microbiological Changes During Manufacture and Ripening of A Naturally Ripened Blue Cheese (Valdeon, Spain)

    Milchwissenschaft, Vol. 50, Núm. 7, pp. 381-384