HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Departamento
Universidade Federal de Viçosa
Viçosa, BrasilPublicaciones en colaboración con investigadores/as de Universidade Federal de Viçosa (3)
2016
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Temperature and pH influence the susceptibility of Salmonella Typhimurium to nisin combined with EDTA
Food Control, Vol. 61, pp. 248-253
2015
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Tolerance of Salmonella enterica serovar Typhimurium to nisin combined with EDTA is accompanied by changes in cellular composition
Food Research International, Vol. 69, pp. 281-288
2004
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Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process
Food Research International, Vol. 37, Núm. 2, pp. 149-155