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Citation: C. Pin et al., Applying a generalized z-value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes, FOOD MICROB, 18(5), 2001, pp. 539-545

Authors: Pereira-Lima, CI Ordonez, JA de Fernando, GDG Cambero, MI

Citation: Ci. Pereira-lima et al., Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development, EUR FOOD RE, 210(3), 2000, pp. 165-172

Authors: Mano, SB Ordonez, JA de Fernando, GDG

Citation: Sb. Mano et al., Growth/survival of natural flora and Aeromonas hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres, FOOD MICROB, 17(6), 2000, pp. 657-669

Authors: Cambero, MI Pereira-Lima, CI Ordonez, JA de Fernando, GDG

Citation: Mi. Cambero et al., Beef broth flavour: study of flavour development, J SCI FOOD, 80(10), 2000, pp. 1510-1518

Authors: Cambero, MI Pereira-Lima, CI Ordonez, JA de Fernando, GDG

Citation: Mi. Cambero et al., Beef broth flavour: relation of components with the flavour developed at different cooking temperatures, J SCI FOOD, 80(10), 2000, pp. 1519-1528