Search research articles
Contact Us
Filters
Showing results (21-30 of 71) with videos related to
Page
of 8
Sort By:
Emerging Infectious Diseases
|
June 1, 2001
Third-generation cephalosporin resistance in Shigella sonnei, Argentina
M Radice, C Gonzéález, P Power, et al.
Journal of Agricultural and Food Chemistry
|
November 23, 2000
Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography
S Novella-Rodríguez, M T Veciana-Nogués, M C Vidal-Carou
Meat Science
|
April 27, 2010
Technological conditions influence aminogenesis during spontaneous sausage fermentation
M L Latorre-Moratalla, S Bover-Cid, M C Vidal-Carou
International Journal of Leprosy and Other Mycobacterial Diseases : Official Organ of the International Leprosy Association
|
December 1, 1993
Altered calcium-binding ability of plasma proteins as the cause of hypocalcemia in lepromatous leprosy
M C Vidal, O A Bottasso, A Lehrer, et al.
Boletin De La Asociacion Medica De Puerto Rico
|
March 1, 1980
Expected risk of coronary heart disease in Puerto Rican men
R Costas, M R García-Palmieri, M C Vidal, et al.
Journal - Association of Official Analytical Chemists
|
May 1, 1989
Spectrofluorometric determination of histamine in wines and other alcoholic beverages
M C Vidal-Carou, M L Izquierdo-Pulido, A Mariné-Font
Meat Science
|
November 9, 2011
Relationship between biogenic amine contents and the size of dry fermented sausages
S Bover-Cid, S Schoppen, M Izquierdo-Pulido, et al.
Journal of Food Protection
|
March 4, 2000
Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages
S Bover-Cid, M Hugas, M Izquierdo-Pulido, et al.
Meat Science
|
February 1, 2020
Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process
N Higuero, I Moreno, G Lavado, et al.
International Journal of Food Microbiology
|
June 29, 2001
Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
S Bover-Cid, M Hugas, M Izquierdo-Pulido, et al.
Page
of 8
Search research articles
Search
Showing results (21-30 of 71) with videos related to
Sort By:
Page
of 8
Emerging Infectious Diseases
|
June 1, 2001
Third-generation cephalosporin resistance in Shigella sonnei, Argentina
M Radice, C Gonzéález, P Power, et al.
Journal of Agricultural and Food Chemistry
|
November 23, 2000
Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography
S Novella-Rodríguez, M T Veciana-Nogués, M C Vidal-Carou
Meat Science
|
April 27, 2010
Technological conditions influence aminogenesis during spontaneous sausage fermentation
M L Latorre-Moratalla, S Bover-Cid, M C Vidal-Carou
International Journal of Leprosy and Other Mycobacterial Diseases : Official Organ of the International Leprosy Association
|
December 1, 1993
Altered calcium-binding ability of plasma proteins as the cause of hypocalcemia in lepromatous leprosy
M C Vidal, O A Bottasso, A Lehrer, et al.
Boletin De La Asociacion Medica De Puerto Rico
|
March 1, 1980
Expected risk of coronary heart disease in Puerto Rican men
R Costas, M R García-Palmieri, M C Vidal, et al.
Journal - Association of Official Analytical Chemists
|
May 1, 1989
Spectrofluorometric determination of histamine in wines and other alcoholic beverages
M C Vidal-Carou, M L Izquierdo-Pulido, A Mariné-Font
Meat Science
|
November 9, 2011
Relationship between biogenic amine contents and the size of dry fermented sausages
S Bover-Cid, S Schoppen, M Izquierdo-Pulido, et al.
Journal of Food Protection
|
March 4, 2000
Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages
S Bover-Cid, M Hugas, M Izquierdo-Pulido, et al.
Meat Science
|
February 1, 2020
Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process
N Higuero, I Moreno, G Lavado, et al.
International Journal of Food Microbiology
|
June 29, 2001
Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
S Bover-Cid, M Hugas, M Izquierdo-Pulido, et al.
Page
of 8