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M C Vidal

Showing results (11-20 of 71) with videos related to

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Experientia|May 15, 1974
Activation and stabilization of halophilic enzymes by magnesium and calcium ionsA I Higa, M C Vidal, J J Cazzulo
Acta Physiologica Et Pharmacologica Latinoamericana : Organo De La Asociacion Latinoamericana De Ciencias Fisiologicas Y De La Asociacion Latinoamericana De Farmacologia|January 1, 1984
Renal concentrating ability of rats fed a sodium bicarbonate enriched dietJ C Ballina, M C Vidal, R C Puche
Boletin De La Sociedad Espanola De Historia De La Farmacia|June 1, 1979
[Not Available]J L Valverde, F Sanchez L Vinuesa, M C Vidal
Journal of Food Protection|November 18, 2000
Mixed starter cultures to control biogenic amine production in dry fermented sausagesS Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
International Journal of Food Microbiology|March 23, 2000
Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausagesS Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
Journal of Food Protection|March 17, 2001
Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material qualityS Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
International Journal of Food Microbiology|April 27, 2001
Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausagesS Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
Journal of Food Protection|November 18, 2000
Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausagesS Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
Meat Science|November 9, 2011
Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphiteS Bover-Cid, M J Miguélez-Arrizado, M C Vidal-Carou
Journal - Association of Official Analytical Chemists|July 1, 1990
Spectrofluorometric determination of histamine in fish and meat productsM C Vidal-Carou, M T Veciana-Nogués, A Mariné-Font
Pageof 8

Showing results (11-20 of 71) with videos related to

Sort By:
Pageof 8
Experientia|May 15, 1974
Activation and stabilization of halophilic enzymes by magnesium and calcium ionsA I Higa, M C Vidal, J J Cazzulo
Acta Physiologica Et Pharmacologica Latinoamericana : Organo De La Asociacion Latinoamericana De Ciencias Fisiologicas Y De La Asociacion Latinoamericana De Farmacologia|January 1, 1984
Renal concentrating ability of rats fed a sodium bicarbonate enriched dietJ C Ballina, M C Vidal, R C Puche
Boletin De La Sociedad Espanola De Historia De La Farmacia|June 1, 1979
[Not Available]J L Valverde, F Sanchez L Vinuesa, M C Vidal
Journal of Food Protection|November 18, 2000
Mixed starter cultures to control biogenic amine production in dry fermented sausagesS Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
International Journal of Food Microbiology|March 23, 2000
Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausagesS Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
Journal of Food Protection|March 17, 2001
Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material qualityS Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
International Journal of Food Microbiology|April 27, 2001
Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausagesS Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
Journal of Food Protection|November 18, 2000
Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausagesS Bover-Cid, M Izquierdo-Pulido, M C Vidal-Carou
Meat Science|November 9, 2011
Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphiteS Bover-Cid, M J Miguélez-Arrizado, M C Vidal-Carou
Journal - Association of Official Analytical Chemists|July 1, 1990
Spectrofluorometric determination of histamine in fish and meat productsM C Vidal-Carou, M T Veciana-Nogués, A Mariné-Font
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