María Trinidad García Arias-rekin lankidetzan egindako argitalpenak (10)

2006

  1. Influencia del tratamiento de altas presiones en el valor nutritivo de distintos productos cárnicos

    Nutricion Hospitalaria, Vol. 21, Núm. 3, pp. 435

  2. Microbiological and nutritional quality of extended shelf life refrigerated pasteurized fish.

    Sciences des Aliments, Vol. 26, Núm. 2, pp. 142-150

2005

  1. Effectiveness of disinfectants used in the food industry on microorganisms of sanitary interest.

    Acta Alimentaria, Vol. 34, Núm. 3, pp. 253-258

  2. Guía de manipuladores de alimentos

    Universidad de León

  3. 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

  3. Microbiological and nutritional quality of sous vide or traditionally processed fish: influence of fat content.

    Journal of Food Quality, Vol. 27, Núm. 5, pp. 371-387

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