MARÍA CONCEPCIÓN
CABEZA BRIALES
Profesora contratada doctora
José Javier
Benedito Fort
José Javier Benedito Fort-rekin lankidetzan egindako argitalpenak (6)
2023
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Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation
Innovative Food Science and Emerging Technologies, Vol. 84
2015
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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality
Food and Bioproducts Processing, Vol. 96, pp. 133-144
2011
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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation
Radiation Physics and Chemistry, Vol. 80, Núm. 3, pp. 505-513
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Modelización de la resistencia de “Samonella enterica, serovar Enteritidis” frente a un tratamiento de termoultrasonicación
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 341
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Modelling kinetics of sensory changes and shelf-life in e-beam treated cooked ham
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 333
2010
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Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication
Journal of Food Engineering, Vol. 98, Núm. 1, pp. 71-75