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Meat Science
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November 9, 2011
New mild technologies in meat processing: high pressure as a model technology
M Hugas, M Garriga, J M Monfort
Meat Science
|
November 9, 2011
Decontamination technologies for meat products
T Aymerich, P A Picouet, J M Monfort
Journal of Applied Microbiology
|
July 13, 2004
Selection of lactobacilli for chicken probiotic adjuncts
M Garriga, M Pascual, J M Monfort, et al.
International Journal of Food Microbiology
|
April 1, 1993
Biochemical characterization of lactobacilli from dry fermented sausages
M Hugas, M Garriga, T Aymerich, et al.
The Journal of Applied Bacteriology
|
August 1, 1993
Bacteriocinogenic activity of lactobacilli from fermented sausages
M Garriga, M Hugas, T Aymerich, et al.
Meat Science
|
November 8, 2011
Effect of curing salt and phosphate on the activity of porcine muscle proteases
C Sárraga, M Gil, J Arnau, et al.
Applied and Environmental Microbiology
|
November 5, 1999
Lactobacillus salivarius CTC2197 prevents Salmonella enteritidis colonization in chickens
M Pascual, M Hugas, J I Badiola, et al.
Journal of Applied Microbiology
|
May 3, 2000
Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages
T Aymerich, M G Artigas, M Garriga, et al.
Journal of Food Protection
|
June 14, 2000
Application of enterocins as biopreservatives against Listeria innocua in meat products
T Aymerich, M Garriga, J Ylla, et al.
International Journal of Food Microbiology
|
September 1, 1996
Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages
M Garriga, M Hugas, P Gou, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 13) with videos related to
Sort By:
Page
of 2
Meat Science
|
November 9, 2011
New mild technologies in meat processing: high pressure as a model technology
M Hugas, M Garriga, J M Monfort
Meat Science
|
November 9, 2011
Decontamination technologies for meat products
T Aymerich, P A Picouet, J M Monfort
Journal of Applied Microbiology
|
July 13, 2004
Selection of lactobacilli for chicken probiotic adjuncts
M Garriga, M Pascual, J M Monfort, et al.
International Journal of Food Microbiology
|
April 1, 1993
Biochemical characterization of lactobacilli from dry fermented sausages
M Hugas, M Garriga, T Aymerich, et al.
The Journal of Applied Bacteriology
|
August 1, 1993
Bacteriocinogenic activity of lactobacilli from fermented sausages
M Garriga, M Hugas, T Aymerich, et al.
Meat Science
|
November 8, 2011
Effect of curing salt and phosphate on the activity of porcine muscle proteases
C Sárraga, M Gil, J Arnau, et al.
Applied and Environmental Microbiology
|
November 5, 1999
Lactobacillus salivarius CTC2197 prevents Salmonella enteritidis colonization in chickens
M Pascual, M Hugas, J I Badiola, et al.
Journal of Applied Microbiology
|
May 3, 2000
Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages
T Aymerich, M G Artigas, M Garriga, et al.
Journal of Food Protection
|
June 14, 2000
Application of enterocins as biopreservatives against Listeria innocua in meat products
T Aymerich, M Garriga, J Ylla, et al.
International Journal of Food Microbiology
|
September 1, 1996
Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages
M Garriga, M Hugas, P Gou, et al.
Page
of 2