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Results:
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Results: 15
Authors:
Gonzalez-Rodriguez, MN
Sanz, JJ
Santos, JA
Otero, A
Garcia-Lopez, ML
Citation: Mn. Gonzalez-rodriguez et al., Bacteriological quality of aquacultured freshwater fish portions in prepackaged trays stored at 3 degrees C, J FOOD PROT, 64(9), 2001, pp. 1399-1404
Authors:
Gonzalez, CJ
Santos, JA
Garcia-Lopez, ML
Gonzalez, N
Otero, A
Citation: Cj. Gonzalez et al., Mesophilic aeromonads in wild and aquacultured freshwater fish, J FOOD PROT, 64(5), 2001, pp. 687-691
Authors:
Lopez-Diaz, TM
Santos, JA
Garcia-Lopez, ML
Otero, A
Citation: Tm. Lopez-diaz et al., Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates, INT J F MIC, 68(1-2), 2001, pp. 69-74
Authors:
Gonzalez, CJ
Encinas, JP
Garcia-Lopez, ML
Otero, A
Citation: Cj. Gonzalez et al., Characterization and identification of lactic acid bacteria from freshwater fishes, FOOD MICROB, 17(4), 2000, pp. 383-391
Authors:
Lopez-Diaz, TM
Alonso, C
Roman, C
Garcia-Lopez, ML
Moreno, B
Citation: Tm. Lopez-diaz et al., Lactic acid bacteria isolated from a hand-made blue cheese, FOOD MICROB, 17(1), 2000, pp. 23-32
Authors:
Gonzalez, CJ
Santos, JA
Garcia-Lopez, ML
Otero, A
Citation: Cj. Gonzalez et al., Psychrobacters and related bacteria in freshwater fish, J FOOD PROT, 63(3), 2000, pp. 315-321
Authors:
Encinas, JP
Lopez-Diaz, TM
Garcia-Lopez, ML
Otero, A
Moreno, B
Citation: Jp. Encinas et al., Yeast populations on Spanish fermented sausages, MEAT SCI, 54(3), 2000, pp. 203-208
Authors:
Encinas, JP
Gonzalez, CJ
Garcia-Lopez, ML
Otero, A
Citation: Jp. Encinas et al., Numbers and species of motile aeromonads during the manufacture of naturally contaminated Spanish fermented sausages (longaniza and chorizo), J FOOD PROT, 62(9), 1999, pp. 1045-1049
Authors:
Santos, JA
Gonzalez, CJ
Lopez, TM
Otero, A
Garcia-Lopez, ML
Citation: Ja. Santos et al., Hemolytic and elastolytic activities influenced by iron in Plesiomonas shigelloides, J FOOD PROT, 62(12), 1999, pp. 1475-1477
Authors:
Gonzalez, CJ
Lopez-Diaz, TM
Garcia-Lopez, ML
Prieto, M
Otero, A
Citation: Cj. Gonzalez et al., Bacterial microflora of wild brown trout (Salmo trutta), wild pike (Esox lucius), and aquacultured rainbow trout (Oncorhynchus mykiss), J FOOD PROT, 62(11), 1999, pp. 1270-1277
Authors:
Gonzalez-Fandos, ME
Sierra, M
Garcia-Lopez, ML
Garcia-Fernandez, MC
Otero, A
Citation: Me. Gonzalez-fandos et al., The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichon), MEAT SCI, 52(4), 1999, pp. 411-419
Authors:
Encinas, JP
Sanz, JJ
Garcia-Lopez, ML
Otero, A
Citation: Jp. Encinas et al., Behaviour of Listeria spp. in naturally contaminated chorizo (Spanish fermented sausage), INT J F MIC, 46(2), 1999, pp. 167-171
Authors:
Santos, JA
Gonzalez, CJ
Otero, A
Garcia-Lopez, ML
Citation: Ja. Santos et al., Hemolytic activity and siderophore production in different Aeromonas species isolated from fish, APPL ENVIR, 65(12), 1999, pp. 5612-5614
Authors:
Roman-Blanco, C
Sanz-Gomez, JJ
Lopez-Diaz, TM
Otero, A
Garcia-Lopez, ML
Citation: C. Roman-blanco et al., Numbers and species of Bacillus during the manufacture and ripening of Castellano cheese, MILCHWISSEN, 54(7), 1999, pp. 385-388
Composition and microbiology of Castellano cheese (Spanish hard cheese variety made from ewes' milk)
Authors:
Roman-Blanco, C
Santos-Buelga, J
Moreno-Garcia, B
Garcia-Lopez, ML
Citation: C. Roman-blanco et al., Composition and microbiology of Castellano cheese (Spanish hard cheese variety made from ewes' milk), MILCHWISSEN, 54(5), 1999, pp. 255-257
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