Artículos (11) Publicaciones en las que ha participado algún/a investigador/a

1998

  1. Alteraciones y defectos de los quesos

    Alimentación, equipos y tecnología, Año 17, Núm. 6, pp. 67-78

  2. Characterization of the genes encoding the botulinum neurotoxin complex in a strain of Clostridium botulinum producing type B and F neurotoxins

    Current Microbiology, Vol. 37, Núm. 5, pp. 312-318

  3. Effects of the heating medium pH on heat resistance of Bacillus cereus spores

    Journal of Food Safety, Vol. 18, Núm. 1, pp. 25-36

  4. Influence of milk source and ripening time on free amino acid profile of Picante cheese

    Food Control, Vol. 9, Núm. 4, pp. 187-194

  5. Los quesos tradicionales de Castilla y León: estado actual de su conocimiento científico

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 290, pp. 55-64

  6. Microbial changes during hanging of wild and farmed red partridges (Alectoris rufa)

    Archiv fur Lebensmittelhygiene, Vol. 49, Núm. 4-5, pp. 112-114

  7. Penicillium species during the manufacturing and ripening of Armada raw goat's milk cheese: Identification, characteristics and in vitro potential toxins production

    Lait, Vol. 78, Núm. 6, pp. 661-672

  8. Rapid microbiological methods in meat and meat products

    Meat Science, Vol. 49, Núm. SUPPL. 1

  9. Sensitization of thermally injured spores of Bacillus stearothermophilus to sodium benzoate and potassium sorbate

    Letters in Applied Microbiology, Vol. 27, Núm. 6, pp. 331-335

  10. Spanish paprika and garlic as sources of compounds of technological interest for the production of dry fermented sausages

    Sciences des Aliments, Vol. 18, Núm. 4, pp. 409-414

  11. Study of the yeasts during the ripening process of Armada cheeses from raw goat's milk

    Lait, Vol. 78, Núm. 6, pp. 647-659