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Results: 1-11 |
Results: 11
MICROBIOLOGICAL AND CHEMICAL-CHANGES IN HIGH-PRESSURE-TREATED MILK DURING REFRIGERATED STORAGE
Authors: GARCIARISCO MR CORTES E CARRASCOSA AV LOPEZFANDINO R
Citation: Mr. Garciarisco et al., MICROBIOLOGICAL AND CHEMICAL-CHANGES IN HIGH-PRESSURE-TREATED MILK DURING REFRIGERATED STORAGE, Journal of food protection, 61(6), 1998, pp. 735-737
STRUCTURE OF THE BETA-GALACTOSIDASE GENE FROM THERMUS SP. STRAIN T2 -EXPRESSION IN ESCHERICHIA-COLI AND PURIFICATION IN A SINGLE-STEP OF AN ACTIVE FUSION PROTEIN
Authors: VIAN A CARRASCOSA AV GARCIA JL CORTES E
Citation: A. Vian et al., STRUCTURE OF THE BETA-GALACTOSIDASE GENE FROM THERMUS SP. STRAIN T2 -EXPRESSION IN ESCHERICHIA-COLI AND PURIFICATION IN A SINGLE-STEP OF AN ACTIVE FUSION PROTEIN, Applied and environmental microbiology, 64(6), 1998, pp. 2187-2191
CHARACTERISTICS OF LOW-FAT AND HIGH-FAT BEEF PATTIES - EFFECT OF HIGHHYDROSTATIC-PRESSURE
Authors: CARBALLO J FERNANDEZ P CARRASCOSA AV SOLAS MT COLMENERO FJ
Citation: J. Carballo et al., CHARACTERISTICS OF LOW-FAT AND HIGH-FAT BEEF PATTIES - EFFECT OF HIGHHYDROSTATIC-PRESSURE, Journal of food protection, 60(1), 1997, pp. 48-53
HACCP FOR IBERICO DRY-CURED HAM
Authors: SANABRIA C SABIO E FALLOLA A CARRASCOSA AV
Citation: C. Sanabria et al., HACCP FOR IBERICO DRY-CURED HAM, Die Fleischwirtschaft, 77(2), 1997, pp. 129-131
HACCP FOR IBERICO DRY-CURED HAM
Authors: SANABRIA C CARRASCOSA AV SABIO E FALLOLA A
Citation: C. Sanabria et al., HACCP FOR IBERICO DRY-CURED HAM, Die Fleischwirtschaft, 77(11), 1997, pp. 1006-1008
CHARACTERIZATION OF ENTEROBACTERIACEAE STRAINS ISOLATED DURING INDUSTRIAL PROCESSING OF DRY-CURED HAMS
Authors: MARIN ME CARRASCOSA AV CORNEJO I
Citation: Me. Marin et al., CHARACTERIZATION OF ENTEROBACTERIACEAE STRAINS ISOLATED DURING INDUSTRIAL PROCESSING OF DRY-CURED HAMS, Food microbiology, 13(5), 1996, pp. 375-381
CHOPPING TEMPERATURE EFFECTS ON THE CHARACTERISTICS AND CHILLED STORAGE OF LOW-FAT AND HIGH-FAT PORK BOLOGNA SAUSAGES
Authors: COLMENERO FJ CARRASCOSA AV BARRETO G FERNANDEZ P CARBALLO J
Citation: Fj. Colmenero et al., CHOPPING TEMPERATURE EFFECTS ON THE CHARACTERISTICS AND CHILLED STORAGE OF LOW-FAT AND HIGH-FAT PORK BOLOGNA SAUSAGES, Meat science, 44(1-2), 1996, pp. 1-9
THE EFFECTS OF HIGH-PRESSURE ON WHEY-PROTEIN DENATURATION AND CHEESE-MAKING PROPERTIES OF RAW-MILK
Authors: LOPEZFANDINO R CARRASCOSA AV OLANO A
Citation: R. Lopezfandino et al., THE EFFECTS OF HIGH-PRESSURE ON WHEY-PROTEIN DENATURATION AND CHEESE-MAKING PROPERTIES OF RAW-MILK, Journal of dairy science, 79(6), 1996, pp. 929-936
HAZARD ANALYSIS AND CRITICAL CONTROL POIN TS IN A DRY-CURED HAM FACTORY
Authors: MARIN ME CARRASCOSA AV CORNEJO I
Citation: Me. Marin et al., HAZARD ANALYSIS AND CRITICAL CONTROL POIN TS IN A DRY-CURED HAM FACTORY, Die Fleischwirtschaft, 75(10), 1995, pp. 1239-1241
CLASSIFICATION OF SPANISH DRY-CURED HAMS BY MULTIVARIATE-ANALYSIS
Authors: CARRASCOSA AV CORNEJO I MARIN ME
Citation: Av. Carrascosa et al., CLASSIFICATION OF SPANISH DRY-CURED HAMS BY MULTIVARIATE-ANALYSIS, Die Fleischwirtschaft, 73(11), 1993, pp. 1278-1279
CLASSIFICATION OF SPANISH DRY-CURED HAMS BY MULTIVARIATE-ANALYSIS
Authors: CARRASCOSA AV CORNEJO I MARIN ME
Citation: Av. Carrascosa et al., CLASSIFICATION OF SPANISH DRY-CURED HAMS BY MULTIVARIATE-ANALYSIS, Die Fleischwirtschaft, 73(11), 1993, pp. 1323-1324
Risultati: 1-11 |