Ana del Olmo Sánchez-rekin lankidetzan egindako argitalpenak (3)

2010

  1. 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

2009

  1. Bactericidal activity of lactoferrin and its amidated and pepsin digested derivatives against Pseudomonas fluorescens in ground beef and meat fractions

    Journal of Food Protection., Vol. 72, pp. 760-765

2008

  1. Bactericidal effect of lactoferrin and its amidated and pepsin digested derivatives on Pseudomonas fluorescens: Influence of environmental and physiological factors

    Journal of Food Protection., Vol. 71, pp. 2468-2474