Artículos (16) Publicaciones en las que ha participado algún/a investigador/a

1995

  1. Antibacterial effect of the lactoperoxidase system against Aeromonas hydrophila and psychrotrophs during the manufacturing of the Spanish sheep fresh cheese Villalon

    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 50, Núm. 12, pp. 690-692

  2. BACTERIOLOGICAL QUALITY OF A TRADITIONAL SPANISH BLUE CHEESE

    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 50, Núm. 9, pp. 503-505

  3. Biochemical characteristics of two types of unripe Spanish cow's milk cheese (Cebreiro and Pasiego varieties)

    Food Chemistry, Vol. 52, Núm. 1, pp. 23-28

  4. Contamination of lamb carcasses at the abbatoir. Microflora of freshly dressed lamb carcasses: indicators and spoilage organisms

    Archiv für Lebensmittelhygiene., Vol. 46, pp. 135-137

  5. Effects of sporulation media and strain on thermal resistance of Bacillus cereus spores

    International Journal of Food Science & Technology, Vol. 30, Núm. 1, pp. 71-78

  6. MICROBIOLOGICAL CHANGES DURING MANUFACTURE AND RIPENING OF A NATURALLY RIPENED BLUE CHEESE (VALDEON, SPAIN)

    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 50, Núm. 7, pp. 381-384

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

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

  8. Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)

    Le Lait, Vol. 75, Núm. 6, pp. 551-570

  9. Microbiological study of león raw cow-milk cheese, a spanish craft variety

    Journal of Food Protection, Vol. 58, Núm. 9, pp. 998-1006

  10. Mineral content of some Spanish cheese varieties. Differentiation by source of milk and by variety from their content of main and trace elements

    Journal of the Science of Food and Agriculture, Vol. 69, Núm. 3, pp. 339-345

  11. Mycoflora of a traditional Spanish blue cheese

    Netherlands milk and dairy journal, Vol. 49, Núm. 4, pp. 191-199

  12. Numerical characterization study of Micrococcaceae associated with lamb spoilage

    Journal of Applied Bacteriology, Vol. 78, Núm. 3, pp. 251-263

  13. Numerical taxonomy of an "atypical" population of Gram-positive cocci isolated from freshly dressed lamb carcasses.

    International Journal of Food Microbiology, Vol. 24, Núm. 24, pp. 363-373

  14. Prevalence of salmonella, yersinia, aeromonas, campylobacter, and cold-growing escherichia coli on freshly dressed lamb carcasses

    Journal of Food Protection, Vol. 58, Núm. 11, pp. 1183-1185

  15. Species of psychrotrophic bacteria on freshly dressed lamb carcasses

    Archiv für Lebensmittelhygiene., Vol. 46, pp. 20-23

  16. The effect of recovery conditions on the apparent heat resistance of Bacillus cereus spores

    Journal of Applied Bacteriology, Vol. 78, Núm. 5, pp. 548-554