Publications by the researcher in collaboration with MARÍA MERCEDES LÓPEZ FERNÁNDEZ (4)

2023

  1. High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture

    Food Research International, Vol. 163

  2. Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products

    International journal of food microbiology, Vol. 403, pp. 110341

2022

  1. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

    Meat Science, Vol. 183

  2. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

    Foods, Vol. 11, Núm. 15