MARÍA LOURDES
CALVO GARRIDO
Catedrática de universidad
Universidad de Murcia
Murcia, EspañaPublikationen in Zusammenarbeit mit Forschern von Universidad de Murcia (3)
2015
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The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives
European Food Research and Technology, Vol. 240, Núm. 5, pp. 961-968
2012
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Inactivation of Alicyclobacillus acidoterrestris spores by high pressure CO 2 in apple cream
International Journal of Food Microbiology, Vol. 156, Núm. 1, pp. 18-24
2011
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INACTIVATION OF SALMONELLA SP IN REFRIGERATED LIQUID EGG PRODUCTS USING ESSENTIAL OILS AND ULTRASOUND
23RD IIR INTERNATIONAL CONGRESS OF REFRIGERATION