Publicaciones en las que colabora con Álvaro Villarino Rodríguez (6)

2005

  1. Guía de manipuladores de alimentos

    Universidad de León

  2. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method.

    Food Control, Vol. 16, Núm. 1, pp. 77-85

2004

  1. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method

    Food Microbiology, Vol. 21, Núm. 2, pp. 193-201

  2. Extended shelf life refrigerated pasteurized foods: Microbiological quality and safety.

    Buletin USAMV-CN, Vol. 60, pp. 476

2003

  1. Characterization of Bacillus spp associated with vacuum cooked salmon.

    Annals of Nutrition and Metabolism, Vol. 47, pp. 604

  2. Sporeforming bacteria in trout processed by the sous vide method.

    Annals of Nutrition and Metabolism, Vol. 47, pp. 604