Departamento
HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Artículos (11) Publicaciones en las que ha participado algún/a investigador/a
1998
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Alteraciones y defectos de los quesos
Alimentación, equipos y tecnología, Año 17, Núm. 6, pp. 67-78
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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
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Effects of the heating medium pH on heat resistance of Bacillus cereus spores
Journal of Food Safety, Vol. 18, Núm. 1, pp. 25-36
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Influence of milk source and ripening time on free amino acid profile of Picante cheese
Food Control, Vol. 9, Núm. 4, pp. 187-194
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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
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Microbial changes during hanging of wild and farmed red partridges (Alectoris rufa)
Archiv fur Lebensmittelhygiene, Vol. 49, Núm. 4-5, pp. 112-114
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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
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Rapid microbiological methods in meat and meat products
Meat Science, Vol. 49, Núm. SUPPL. 1
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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
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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
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Study of the yeasts during the ripening process of Armada cheeses from raw goat's milk
Lait, Vol. 78, Núm. 6, pp. 647-659