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Meat Science|November 9, 2011
Study of proteolysis during the processing of a dry fermented pork sausageG D García de Fernando, P F FoxMicrobiologia (Madrid, Spain)|March 1, 1995
[Effectiveness of modified atmospheres against psychrotrophic pathogenic microorganisms in proteinaceous food]G D García de Fernando, S B Mano, D López, et al.Applied and Environmental Microbiology|October 6, 2009
Analysis of the variability in the number of viable bacteria after mild heat treatment of foodJ S Aguirre, C Pin, M R Rodríguez, et al.Folia Microbiologica|January 1, 1991
Extracellular proteinase from Enterococcus faecalis subsp. liquefaciens. II. Partial purification and some technological important propertiesG D García de Fernando, P E Hernández, J Burgos, et al.Folia Microbiologica|January 1, 1991
Extracellular proteinase from Enterococcus faecalis subsp. liquefaciens. I. Growth and extracellular proteinase production under different culture conditionsG D García de Fernando, P E Hernández, J Burgos, et al.Meat Science|November 9, 2011
Effect of the addition of pronase E on the proteolysis in dry fermented sausagesO Díaz, M Fernández, G D García de Fernando, et al.Applied and Environmental Microbiology|April 7, 2006
Indirect measurement of the lag time distribution of single cells of Listeria innocua in foodM D'Arrigo, G D García de Fernando, R Velasco de Diego, et al.Pageof 1