Elena
González Fandos
CATEDRÁTICA DE UNIVERSIDAD
Universidad de León
León, EspañaUniversidad de León-ko ikertzaileekin lankidetzan egindako argitalpenak (14)
2020
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Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre el tamaño de muestra de aves de corral o lagomorfos, que se puede considerar representativa para su inspección post mortem en el matadero
Revista del Comité Científico de la AESAN, Núm. 32, pp. 59-83
2006
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A Manual of Good Practices in Food Quality Management. Concepts and practical Approaches in Agrifood Sectors
Variatyp and copy service, Sint-Kruis Brugge, Belgium
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Microbiological and nutritional quality of extended shelf life refrigerated pasteurized fish.
Sciences des Aliments, Vol. 26, Núm. 2, pp. 142-150
2005
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Effectiveness of disinfectants used in the food industry on microorganisms of sanitary interest.
Acta Alimentaria, Vol. 34, Núm. 3, pp. 253-258
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Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method.
Food Control, Vol. 16, Núm. 1, pp. 77-85
2004
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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
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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
1996
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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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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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Staphylococcal growth and enterotoxin production in the presence of meat cultures (non LAB)
Meat Science, Vol. 43, Núm. 3-4, pp. 255-263
1995
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Numerical taxonomy of an "atypical" population of Gram-positive cocci isolated from freshly dressed lamb carcasses.
International Journal of Food Microbiology, Vol. 24, Núm. 24, pp. 363-373
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Prevalence of salmonella, yersinia, aeromonas, campylobacter, and cold-growing escherichia coli on freshly dressed lamb carcasses
Journal of Food Protection, Vol. 58, Núm. 11, pp. 1183-1185
1994
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Effect of three commercial starters on growth of Staphylococcus aureus (A-D) and thermonuclease production in broth
International Journal of Food Microbiology, Vol. 24, Núm. 1-2, pp. 321-327
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Staphylococcal growth and enterotoxins (A-D) and thermonuclease synthesis in presence of dehydrated garlic
Journal of Applied Bacteriology, Vol. 77, Núm. 5, pp. 549-552