J.
Calzada
Publikationen, an denen er mitarbeitet J. Calzada (11)
2010
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Effect of single-cycle and multiple cycle high-pressure treatments on the colour and the texture of chicken breast fillets
Innovative Food Science and Emerging Technologies, Vol. 11, pp. 441-444
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Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets
Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 3, pp. 441-444
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Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd
International Journal of Dairy Technology, Vol. 63, Núm. 4, pp. 538-543
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Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd.
International Journal of Dairy Technology, Vol. 63, pp. 538-543
2009
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Inactivation of salmonella enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments
Foodborne Pathogens and Disease, Vol. 6, Núm. 5, pp. 577-581
2008
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High enzymatic activity curds made from ewes' milk inoculated with Micrococcus sp. INIA 528
Milchwissenschaft, Vol. 63, Núm. 3, pp. 250-253
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Inactivation of Escherichia coli O157:H7 in ground beef by single-cycle and multiple cycle high pressure treatments
Journal of Food Protection., Vol. 71, pp. 811-815
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Inactivation of Escherichia coli O157:H7 in ground beef by single-cycle and multiple-cycle high-pressure treatments
Journal of Food Protection, Vol. 71, Núm. 4, pp. 811-815
2006
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Effect of cheese water activity and carbohydrate content on the barotolerance of Listeria monocytogenes Scott A
Journal of Food Protection, Vol. 69, Núm. 6, pp. 1328-1333
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Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams
Journal of Food Protection, Vol. 69, Núm. 10, pp. 2539-2543
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Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
International Dairy Journal, Vol. 16, Núm. 7, pp. 784-787