Authors: CAMPOS CA ALZAMORA SM GERSCHENSON LN

Citation: Ca. Campos et al., SORBATE DESTRUCTION AND NONENZYMATIC BROWNING IN MODEL AQUEOUS SYSTEMS, Food science and technology international, 3(6), 1997, pp. 405-411

Authors: CAMPOS CA MAZZOTTA AS MONTVILLE TJ

Citation: Ca. Campos et al., INHIBITION OF LISTERIA-MONOCYTOGENES BY CARNOBACTERIUM-PISCICOLA IN VACUUM-PACKAGED COOKED CHICKEN AT REFRIGERATION TEMPERATURES, Journal of food safety, 17(3), 1997, pp. 151-160

Authors: CAMPOS CA ROJAS AM GERSCHENSON LN

Citation: Ca. Campos et al., STUDIES OF THE EFFECT OF ETHYLENE DIAMINE TETRAACETIC ACID (EDTA) ON SORBIC ACID DEGRADATION, Food research international, 29(3-4), 1996, pp. 259-264

Authors: CAMPOS CA GERSCHENSON LN

Citation: Ca. Campos et Ln. Gerschenson, EFFECT OF CERTAIN ADDITIVES ON SORBATE STABILITY, Food research international, 29(2), 1996, pp. 147-154

Authors: BINSTOK G CAMPOS CA GERSCHENSON LN

Citation: G. Binstok et al., DETERMINATION OF NITRITES IN MEAT SYSTEMS - AN IMPROVED PROCEDURE, Meat science, 42(4), 1996, pp. 401-405

Authors: CAMPOS CA ALZAMORA SM GERSCHENSON LN

Citation: Ca. Campos et al., SORBIC ACID STABILITY IN MEAT-PRODUCTS OF REDUCED WATER ACTIVITY, Meat science, 41(1), 1995, pp. 37-46