Publicaciones en las que colabora con JOSÉ FRANCISCO FERNÁNDEZ-GARAYZÁBAL FERNÁNDEZ (17)

2007

  1. Microbiología veterinaria. Laboratorio virtual

    Editorial Complutense, S.A.

1998

  1. Diagnóstico inmunológico por una técnica elisa de un brote de asper-gilosisen ganado ovino

    XXIII Jornadas Científicas de la Sociedad Españolade Ovinotecnia y Caprinotecnia

1992

  1. Principales enfermedades infecciosas con importancia económica

    Bovinotecnia (Gestora de Estudios e Información), pp. 38-89

1990

  1. Overlay technique for direct detection and identification of haemolytic Listeria on selective plating medium - Comparison of five media

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 191, Núm. 1, pp. 16-19

1989

  1. A technique for the direct identification of haemolytic‐pathogenic listeria on selective plating media

    Letters in Applied Microbiology, Vol. 9, Núm. 4, pp. 125-128

  2. Direct isolation (without enrichment) of Listeria monocytogenes in milk

    Acta Microbiologica Hungarica

1988

  1. Behavior of Aflatoxin during the Manufacture, Ripening and Storage of Manchego‐type Cheese

    Journal of Food Science, Vol. 53, Núm. 5, pp. 1373-1388

  2. Experimental aflatoxin production in Manchego‐type cheese

    Journal of Applied Bacteriology, Vol. 64, Núm. 1, pp. 17-26

  3. Experimental aflatoxin production in commercial yoghurt

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 186, Núm. 3, pp. 218-222

  4. Experimental aflatoxin production in home-made yoghurt

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 186, Núm. 4, pp. 323-326

  5. Presence of aflatoxin M1 in commercial ultra-high-temperature-treated milk.

    Applied and environmental microbiology, Vol. 54, Núm. 6, pp. 1622-1623

  6. Serological studies on Listeria grayi and Listeria murrayi

    Journal of Applied Bacteriology, Vol. 64, Núm. 5, pp. 371-378

1987

  1. Fate of Listeria monocytogenes during manufacture and ripening of semi‐hard cheese

    Letters in Applied Microbiology, Vol. 4, Núm. 6, pp. 125-127

  2. Growth of Staphylococcus aureus and Enterotoxin Production in Homemade Mayonnaise Prepared with Different pH Values

    Journal of Food Protection, Vol. 50, Núm. 10, pp. 872-875

  3. Staphylococcus aureus growth and survival during curding of Manchego type cheese produced with normal and subnormal starter activity

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 184, Núm. 4, pp. 304-307

  4. Survival of Listeria monocytogenes in raw milk treated in a pilot plant size pasteurizer

    Journal of Applied Bacteriology, Vol. 63, Núm. 6, pp. 533-537

1986

  1. LISTERIA MONOCYTOGENES DANS LE LAIT PASTEURISE

    Canadian Journal of Microbiology, Vol. 32, Núm. 2, pp. 149-150