Showing results (21-30 of 107) with videos related to
Sort By:
Pageof 11
The Italian Journal of Biochemistry|March 1, 1993
Kinetics of alpha-dicarbonyls reduction by L-glycol dehydrogenase (NAD+) from Enterobacter aerogenesJ Carballo, A Bernardo, M J Prieto, et al.The Journal of Applied Bacteriology|September 1, 1993
Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats' cheeseE Tornadijo, J M Fresno, J Carballo, et al.Meat Science|November 9, 2011
High pressure/thermal treatment of meat batters prepared from freeze-thawed porkJ Carballo, S Cofrades, M T Solas, et al.Meat Science|November 9, 2011
Incorporation of sardine surimi in Bologna sausage containing different fat levelsM Cavestany, F Jiménez Colmenero, M T Solas, et al.Meat Science|November 9, 2011
Salt and phosphate effects on the gelling process of pressure/heat treated pork battersF Fernández-Martín, S Cofrades, J Carballo, et al.Journal of Agricultural and Food Chemistry|December 21, 2006
Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storageC Ruiz-Capillas, P Aller-Guiote, J Carballo, et al.European Journal of Pediatrics|June 25, 2025
Executive function and quality of life in children and adolescents with type 1 diabetes: The mediating role of the Child Behavior Checklist Dysregulation ProfileNuria Martin-Martinez, Irene Caro-Cañizares, Juan J Carballo, et al.Journal of Dairy Science|November 6, 2002
Amino acid catabolism and generation of volatiles by lactic acid bacteriaF K Tavaria, S Dahl, F J Carballo, et al.Acta Microbiologica Et Immunologica Hungarica|June 21, 2002
Identification of enterococci isolated from cow's milk cheese: comparison of the classical methods and the API 20 STREP system (technical note)María Camino García Fontán, I Franco, M E Tornadijo, et al.Journal of Food Protection|June 19, 2019
Retail Chilled Display Storage of High- and Reduced-Fat Sliced BolognaF Jiménez Colmenero, J Carballo, P Fernández, et al.Pageof 11