Authors: GONZALEZFANDOS E SIERRA ML GARCIALOPEZ ML OTERO A SANZ J

Citation: E. Gonzalezfandos et al., EFFECT OF THE MAJOR HERBS AND SPICES IN SPANISH FERMENTED SAUSAGES ONSTAPHYLOCOCCUS-AUREUS AND LACTIC-ACID BACTERIA, Archiv für Lebensmittelhygiene, 47(2), 1996, pp. 43-47

Authors: SIERRA ML GONZALEZFANDOS E GARCIALOPEZ ML FERNANDEZ MCG PRIETO M

Citation: Ml. Sierra et al., PREVALENCE OF SALMONELLA, YERSINIA, AEROMONAS, CAMPYLOBACTER, AND COLD-GROWING ESCHERICHIA-COLI ON FRESHLY DRESSED LAMB CARCASSES, Journal of food protection, 58(11), 1995, pp. 1183-1185

Authors: SIERRA ML GONZALEZFANDOS E GARCIALOPEZ ML FERNANDEZ CG MORENO B

Citation: Ml. Sierra et al., CONTAMINATION OF LAMB CARCASSES AT THE ABATTOIR - MICROFLORA OF FRESHLY DRESSED LAMB CARCASSES - INDICATORS AND SPOILAGE ORGANISMS, Archiv für Lebensmittelhygiene, 46(6), 1995, pp. 135-137

Authors: GONZALEZFANDOS E OTERO A SIERRA M GARCIALOPEZ ML PRIETO M

Citation: E. Gonzalezfandos et al., EFFECT OF 3 COMMERCIAL STARTERS ON GROWTH OF STAPHYLOCOCCUS-AUREUS AND ENTEROTOXINS(A-D) AND THERMONUCLEASE PRODUCTION IN BROTH, International journal of food microbiology, 24(1-2), 1994, pp. 321-327

Authors: GONZALEZFANDOS E GARCIALOPEZ ML SIERRA ML OTERO A

Citation: E. Gonzalezfandos et al., STAPHYLOCOCCAL GROWTH AND ENTEROTOXINS (A-D) AND THERMONUCLEASE SYNTHESIS IN THE PRESENCE OF DEHYDRATED GARLIC, Journal of Applied Bacteriology, 77(5), 1994, pp. 549-552