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Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
May 1, 1989
The histamine content of oriental foods
K W Chin, M M Garriga, D D Metcalfe
Journal of Applied Microbiology
|
July 13, 2004
Selection of lactobacilli for chicken probiotic adjuncts
M Garriga, M Pascual, J M Monfort, et al.
Food Microbiology
|
May 1, 2013
Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing
N Belletti, M Garriga, T Aymerich, et al.
Meat Science
|
October 7, 2016
Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing
S Bover-Cid, N Belletti, T Aymerich, 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.
Developmental Psychobiology
|
April 9, 2019
Bushmeat trade consequences predict higher anxiety, restraint, and dominance in chimpanzees
Sara Ortín, Yulán Úbeda, Rosa M Garriga, et al.
The Journal of Allergy and Clinical Immunology
|
September 1, 1988
A survey of the number and distribution of mast cells in the skin of patients with mast cell disorders
M M Garriga, M M Friedman, D D Metcalfe
Food Research International (Ottawa, Ont.)
|
April 30, 2017
Modeling the protective effect of a<sub>w</sub> and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham
S Bover-Cid, N Belletti, 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.
Journal of Wildlife Diseases
|
October 7, 2004
Bone assessment of free-living red squirrels (Sciurus vulgaris) from the United Kingdom
Rosa M Garriga, Anthony W Sainsbury, Allen E Goodship
Page
of 8
Search research articles
Search
Showing results (11-20 of 71) with videos related to
Sort By:
Page
of 8
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
May 1, 1989
The histamine content of oriental foods
K W Chin, M M Garriga, D D Metcalfe
Journal of Applied Microbiology
|
July 13, 2004
Selection of lactobacilli for chicken probiotic adjuncts
M Garriga, M Pascual, J M Monfort, et al.
Food Microbiology
|
May 1, 2013
Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing
N Belletti, M Garriga, T Aymerich, et al.
Meat Science
|
October 7, 2016
Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing
S Bover-Cid, N Belletti, T Aymerich, 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.
Developmental Psychobiology
|
April 9, 2019
Bushmeat trade consequences predict higher anxiety, restraint, and dominance in chimpanzees
Sara Ortín, Yulán Úbeda, Rosa M Garriga, et al.
The Journal of Allergy and Clinical Immunology
|
September 1, 1988
A survey of the number and distribution of mast cells in the skin of patients with mast cell disorders
M M Garriga, M M Friedman, D D Metcalfe
Food Research International (Ottawa, Ont.)
|
April 30, 2017
Modeling the protective effect of a<sub>w</sub> and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham
S Bover-Cid, N Belletti, 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.
Journal of Wildlife Diseases
|
October 7, 2004
Bone assessment of free-living red squirrels (Sciurus vulgaris) from the United Kingdom
Rosa M Garriga, Anthony W Sainsbury, Allen E Goodship
Page
of 8