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Food Research International (Ottawa, Ont.)|October 27, 2018
Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozenNoemí Echegaray, Ruben Domínguez, Daniel Franco, et al.Foods (Basel, Switzerland)|October 2, 2020
Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage TimeLucía Gómez-Limia, Roxana Cutillas, Javier Carballo, et al.Meat Science|June 12, 2012
Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breedRoberto Bermúdez, Inmaculada Franco, Daniel Franco, et al.Journal of Food Protection|June 15, 2019
Population Levels, Species, and Characteristics of Micrococcaceae during the Manufacturing and Ripening of Armada-Sobado Hard Goat's Milk CheeseMaría E Tornadijo, José M Fresno, Javier Carballo, et al.Meat Science|June 21, 2014
Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika coveringSanâa Cherroud, Aida Cachaldora, Sonia Fonseca, et al.Foods (Basel, Switzerland)|September 9, 2023
Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in PoultryCristina Rodríguez-Melcón, Alexandra Esteves, Javier Carballo, et al.Journal of Food Protection|May 30, 2019
Microbiological Study of León Raw Cow-Milk Cheese, a Spanish Craft VarietyMaria L Rodriguez Medina, Maria E Tornadijo, Javier Carballo, et al.Meat Science|December 21, 2010
Influence of salt content and processing time on sensory characteristics of cooked "lacón"Laura Purriños, Roberto Bermúdez, Sara Temperán, et al.Journal of Food Protection|February 19, 2002
Evaluation of the spiral plating method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheeseCarlos Alonso-Calleja, Javier Carballo, Rosa Capita, et al.Food Microbiology|February 10, 2010
Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additivesJosé M Lorenzo, María C García Fontán, Aida Cachaldora, et al.Pageof 7