Département
HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Articles (24) Publications auxquelles un chercheur a participé
1996
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Aplicación del sistema de análisis de riesgos e identificación y control de puntos críticos (ARICPC) en la linea de procesado de ovino
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 270, pp. 39-42
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Application of principal component analysis to the study of microbial populations in refrigerated raw milk from farms
International Dairy Journal, Vol. 6, Núm. 10, pp. 937-945
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Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)
Food Chemistry, Vol. 55, Núm. 3, pp. 225-230
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Characterization and extracellular activity of psychrotrophic bacteria isolated from Villalon cheese (fresh variety of Spanish sheep's milk cheese)
International Journal of Food Microbiology, Vol. 33, Núm. 2-3, pp. 301-306
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Effect of a lactic starter culture on the growth and protease activity of Aeromonas hydrophila
Journal of Applied Bacteriology, Vol. 80, Núm. 1, pp. 13-18
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Effect of pH heating medium on the thermal resistance of Bacillus stearothermophilus spores
International Journal of Food Microbiology, Vol. 28, Núm. 3, pp. 405-410
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Effect of pH of the recovery medium on the apparent heat resistance of three strains of Bacillus cereus
International Journal of Food Microbiology, Vol. 31, Núm. 1-3, pp. 341-347
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Effect of the major herbs and spices in Spanish fermented sausages on Staphylococcus aureus and lactic acid bacteria
Archiv für Lebensmittelhygiene., Vol. 47, Núm. 2, pp. 43-47
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El flavor de los embutidos crudos-curados
Alimentación, equipos y tecnología, Año 15, Núm. 7, pp. 59-70
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Estudio de los hábitos dietéticos de la población universitaria del campus de Orense
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 278, pp. 71-76
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Evaluation of different systems for the identification of Bacillus strains isolated from Spanish fermented sausages
Meat Science, Vol. 42, Núm. 2, pp. 127-131
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Evaluation of selective enrichment and plating media for detection of Salmonella and Yersinia enterocolitica on fresh dressed lamb carcasses
Archiv für Lebensmittelhygiene., Vol. 47, Núm. 3, pp. 62-64
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Extracellular protease production by dairy strains of Aeromonas hydrophila as affected by growth media and incubation temperature
Food Microbiology, Vol. 13, Núm. 1, pp. 47-51
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Mycotoxins in two Spanish cheese varieties
International Journal of Food Microbiology, Vol. 30, Núm. 3, pp. 391-395
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Population levels, species, and characteristics of Micrococcaceae during the manufacturing and ripening of Armada-Sobado hard goat's milk cheese
Journal of Food Protection, Vol. 59, Núm. 11, pp. 1200-1207
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Software for microbial fingerprinting by means of the infrared spectra
Bioinformatics, Vol. 12, Núm. 4, pp. 353-356
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Software for microbial fingerprinting by means of the infrared spectra
COMPUTER APPLICATIONS IN THE BIOSCIENCES, Vol. 12, Núm. 4, pp. 353-356
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Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese
Letters in Applied Microbiology, Vol. 23, Núm. 1, pp. 5-8
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Staphylococcal growth and enterotoxin production in the presence of meat cultures (non LAB)
Meat Science, Vol. 43, Núm. 3-4, pp. 255-263
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Taste compounds in chorizo and their changes during ripening
Meat Science, Vol. 44, Núm. 4, pp. 245-254