Showing 1 - 20 results of 33 for search 'Calzada Gómez, Javier', query time: 0.04s Refine Results
  1. 1
    High enzymatic activity curds made from ewes' milk inoculated with Micrococcus sp. INIA 528
    artículo biblioteca
    INIA ES


    Saved in:


  2. 2
    Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams
    artículo biblioteca
    INIA ES


    Saved in:


  3. 3
    Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157H7 and Pseudomonas fluorescens in chicken filets
    artículo biblioteca
    INIA ES


    Saved in:


  4. 4
    Antimicrobial efficacy of lactoferrin, its amidated and pepsin-digested derivatives, and their combinations, on Escherichia coli O157H7 and Serratia liquefaciens
    artículo biblioteca
    INIA ES


    Saved in:


  5. 5
    Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions
    artículo biblioteca
    INIA ES


    Saved in:


  6. 6
    The blue discoloration of fresh cheeses A worldwide defect associated to specific contamination by Pseudomonas fluorescens
    artículo biblioteca
    INIA ES


    Saved in:


  7. 7
    Lipolysis, lipid peroxidation, and color characteristics of Serrano hams from Duroc and Large White pigs during dry-curing
    journal article biblioteca
    INIA ES


    Saved in:


  8. 8
    Short communication Antimicrobial effect of lactoferrin and its amidated and pepsin-digested derivatives against Salmonella enteritidis and Pseudomonas fluorescens
    artículo biblioteca
    INIA ES


    Saved in:


  9. 9
    Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets
    artículo biblioteca
    INIA ES


    Saved in:


  10. 10
    Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives Uses, exposure, and controversy
    journal article biblioteca
    INIA ES


    Saved in:


  11. 11
    High pressure processing of cheese: Lights, shadows and prospects
    revisión biblioteca
    INIA ES


    Saved in:


  12. 12
    Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd
    artículo biblioteca
    INIA ES


    Saved in:


  13. 13
    Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
    artículo biblioteca
    INIA ES


    Saved in:


  14. 14
    Inactivation of Escherichia coli O157H7 in ground beef by single-cycle and multiple-cycle high-pressure treatments
    journal article biblioteca
    INIA ES


    Saved in:


  15. 15
    Lipolysis of semi-hard cheese made with a lacticin 481-producing Lactococcus lactis strain and a Lactobacillus helveticus strain
    artículo biblioteca
    INIA ES


    Saved in:


  16. 16
    Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese
    artículo biblioteca
    INIA ES


    Saved in:


  17. 17
    Effect of high pressure processing on the lipolysis, volatile compounds, odour and colour of cheese made from unpasteurized milk
    artículo biblioteca
    INIA ES


    Saved in:


  18. 18
    Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage
    artículo biblioteca
    INIA ES


    Saved in:


  19. 19
    Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curing
    journal article biblioteca
    INIA ES


    Saved in:


  20. 20
    Proteolysis and flavor characteristics of Serrano ham processed under different ripening temperature conditions
    journal article biblioteca
    INIA ES


    Saved in:


Search Tools: Get RSS Feed — Email this Search