Universidad de Murcia-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2015

  1. 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

  1. 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

  1. INACTIVATION OF SALMONELLA SP IN REFRIGERATED LIQUID EGG PRODUCTS USING ESSENTIAL OILS AND ULTRASOUND

    23RD IIR INTERNATIONAL CONGRESS OF REFRIGERATION