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Results:
1-15
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Results: 15
Authors:
RODRIGUEZ M
NUNEZ F
CORDOBA JJ
BERMUDEZ ME
ASENSIO MA
Citation: M. Rodriguez et al., EVALUATION OF PROTEOLYTIC ACTIVITY OF MICROORGANISMS ISOLATED FROM DRY-CURED HAM, Journal of applied microbiology, 85(5), 1998, pp. 905-912
Authors:
MARTIN L
ANTEQUERA T
RUIZ J
CAVA R
TEJEDA JF
CORDOBA JJ
Citation: L. Martin et al., INFLUENCE OF THE PROCESSING CONDITIONS OF IBERIAN HAM ON PROTEOLYSIS DURING RIPENING, Food science and technology international, 4(1), 1998, pp. 17-22
Authors:
CORDOBA MG
CORDOBA JJ
JORDANO R
Citation: Mg. Cordoba et al., EVALUATION OF MICROBIAL HAZARDS DURING PROCESSING OF SPANISH PREPAREDFLAMENQUIN, Journal of food protection, 61(6), 1998, pp. 693-699
Authors:
MARTIN L
CORDOBA JJ
ANTEQUERA T
TIMON ML
VENTANAS J
Citation: L. Martin et al., EFFECTS OF SALT AND TEMPERATURE ON PROTEOLYSIS DURING RIPENING OF IBERIAN HAM, Meat science, 49(2), 1998, pp. 145-153
Authors:
ARANDA E
RODRIGUEZ MM
ASENSIO MA
CORDOBA JJ
Citation: E. Aranda et al., DETECTION OF CLOSTRIDIUM-BOTULINUM TYPE-A, TYPE-B, TYPE-E AND TYPE-F IN FOODS BY PCR AND DNA-PROBE, Letters in applied microbiology, 25(3), 1997, pp. 186-190
Authors:
NUNEZ F
RODRIGUEZ MM
BERMUDEZ ME
CORDOBA JJ
ASENSIO MA
Citation: F. Nunez et al., COMPOSITION AND TOXIGENIC POTENTIAL OF THE MOLD POPULATION ON DRY-CURED IBERIAN HAM, International journal of food microbiology, 32(1-2), 1996, pp. 185-197
Authors:
NUNEZ F
RODRIGUEZ MM
CORDOBA JJ
BERMUDEZ ME
ASENSIO MA
Citation: F. Nunez et al., YEAST POPULATION DURING RIPENING OF DRY-CURED IBERIAN HAM, International journal of food microbiology, 29(2-3), 1996, pp. 271-280
GRAM-POSITIVE, CATALASE-POSITIVE COCCI FROM DRY-CURED IBERIAN HAM ANDTHEIR ENTEROTOXIGENIC POTENTIAL
Authors:
RODRIGUEZ M
NUNEZ F
CORDOBA JJ
BERMUDEZ E
ASENSIO MA
Citation: M. Rodriguez et al., GRAM-POSITIVE, CATALASE-POSITIVE COCCI FROM DRY-CURED IBERIAN HAM ANDTHEIR ENTEROTOXIGENIC POTENTIAL, Applied and environmental microbiology, 62(6), 1996, pp. 1897-1902
Authors:
CORDOBA JJ
COLLINS MD
EAST AK
Citation: Jj. Cordoba et al., STUDIES ON THE GENES ENCODING BOTULINUM NEUROTOXIN TYPE-A OF CLOSTRIDIUM-BOTULINUM FROM A VARIETY OF SOURCES, Systematic and applied microbiology, 18(1), 1995, pp. 13-22
Authors:
ANTEQUERA T
GARCIA C
LOPEZ C
VENTANAS J
ASENSIO MA
CORDOBA JJ
Citation: T. Antequera et al., EVOLUTION OF DIFFERENT PHYSICOCHEMICAL PA RAMETERS DURING RIPENING IBERIAN HAM FROM IBERIAN (100-PERCENT) AND IBERIAN X-DUROC PIGS (50-PERCENT), Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 178-190
Authors:
CORDOBA JJ
ANTEQUERA T
VENTANAS J
LOPEZBOTE C
GARCIA C
ASENSIO MA
Citation: Jj. Cordoba et al., HYDROLYSIS AND LOSS OF EXTRACTABILITY OF PROTEINS DURING RIPENING OF IBERIAN HAM, Meat science, 37(2), 1994, pp. 217-227
Authors:
RODRIGUEZ M
NUNEZ F
CORDOBA JJ
SANABRIA C
BERMUDEZ E
ASENSIO MA
Citation: M. Rodriguez et al., CHARACTERIZATION OF STAPHYLOCOCCUS SPP AND MICROCOCCUS SPP ISOLATED FROM IBERIAN HAM THROUGHOUT THE RIPENING PROCESS, International journal of food microbiology, 24(1-2), 1994, pp. 329-335
Authors:
CORDOBA JJ
ROJAS TA
GONZALEZ CG
BARROSO JV
BOTE CL
ASENSIO MA
Citation: Jj. Cordoba et al., EVOLUTION OF FREE AMINO-ACIDS AND AMINES DURING RIPENING OF IBERIAN CURED HAM, Journal of agricultural and food chemistry, 42(10), 1994, pp. 2296-2301
Authors:
COLLINS MD
LAWSON PA
WILLEMS A
CORDOBA JJ
FERNANDEZGARAYZABAL J
GARCIA P
CAI J
HIPPE H
FARROW JAE
Citation: Md. Collins et al., THE PHYLOGENY OF THE GENUS CLOSTRIDIUM - PROPOSAL OF 5 NEW GENERA AND11 NEW SPECIES COMBINATIONS, International journal of systematic bacteriology, 44(4), 1994, pp. 812-826
Authors:
ANTEQUERA T
CORDOBA JJ
RUIZ J
MARTIN L
GARCIA C
BERMUDEZ ME
VENTANAS J
Citation: T. Antequera et al., FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM, Revista espanola de ciencia y tecnologia de alimentos, 33(2), 1993, pp. 197-208
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1-15
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