PUBLICACIÓN

Avances en la autentificación de Cerezas del Jerte

ACCEDER A LA PUBLICACIÓN: Dialnet

Serradilla Sánchez, Manuel Joaquín, Córdoba Ramos, María Guía, Aranda Medina, Emilio, Casquete Palencia, Rocío

2010 La agricultura y la ganadería extremeñas en ...

ISSN

1138-1744

AUTORES DE LA UEX

Rocio Casquete Palencia
Emilio Aranda Medina
María De Guía Córdoba Ramos

OTRAS PUBLICACIONES DE INTERÉS

Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón
An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food
Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs
An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food
Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
Development Of Antimicrobial Coatings From Ficus Carica Latex For Improving The Quality Of Dried Figs
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Antioxidant And Antimicrobial Activities Of Optimized Extract Obtained From Almond Shell Residues
E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum
Antioxidant And Antimicrobial Activities Of Optimized Extract Obtained From Almond Shell Residues
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Antioxidant And Antimicrobial Activities Of Optimized Extract Obtained From Almond Shell Residues
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach
Effect Of Feeding Management In Suckling Goat Kids Of Payoya Breed On Retinol Concentrations In Fat And Meat Quality
Early Detection Of Monilinia Laxa In Yellow-Fleshed Peach Using A Non-Destructive E-Nose Approach
Effect Of Feeding Management In Suckling Goat Kids Of Payoya Breed On Retinol Concentrations In Fat And Meat Quality
Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)
Effect Of Feeding Management In Suckling Goat Kids Of Payoya Breed On Retinol Concentrations In Fat And Meat Quality
Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Effect Of Modified Atmosphere Packaging (Map) On Health-Promoting Compounds, Chlorophylls And Antioxidant Capacity Of Three Fig Cultivars (Ficus Carica L.)
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Impact Of Simulated Human Gastrointestinal Digestion On The Functional Properties Of Dietary Fibres Obtained From Broccoli Leaves, Grape Stems, Pomegranate And Tomato Peels
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Comprehensive Analysis Of Bioactive Compounds, Functional Properties, And Applications Of Broccoli By-Products
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Enhancing Tomato Sauce Quality By Replacing Sugar With Wine Lees Dietary Fiber
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Pathogenesis Of Fungal Infections
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Pathogenesis Of Fungal Infections
Fomento De La Adquisición De Competencias Transversales Mediante Role Playing En "catering Y Restauración"
Pathogenesis Of Fungal Infections
Fomento De La Adquisición De Competencias Transversales Mediante Role Playing En "catering Y Restauración"
Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants
Fomento De La Adquisición De Competencias Transversales Mediante Role Playing En "catering Y Restauración"
Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Fungal Control In Foods Through Biopreservation
Improvement Of Shelf-Life Of Cherry (Prunus Avium L.) By Combined Application Of Modified-Atmosphere Packaging And Antagonistic Yeast For Long-Distance Export
Fungal Control In Foods Through Biopreservation
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Fungal Control In Foods Through Biopreservation
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Study Of The Influence Of Genotype And Rearing Method On Muscle Fibre Characteristics In Suckling Goat Kids
Detection Of Volatile Organic Compounds Associated With Mechanical Damage In Apple Cv. ‘golden Delicious’ By Headspace Solid-Phase Microextraction (Hs-Spme) And Gc-Ms Analysis
Study Of The Influence Of Genotype And Rearing Method On Muscle Fibre Characteristics In Suckling Goat Kids
Retinol And Α-Tocopherol Contents, Fat Color, And Lipid Oxidation As Traceability Tools Of The Feeding System In Suckling Payoya Kids
Study Of The Influence Of Genotype And Rearing Method On Muscle Fibre Characteristics In Suckling Goat Kids
Retinol And Α-Tocopherol Contents, Fat Color, And Lipid Oxidation As Traceability Tools Of The Feeding System In Suckling Payoya Kids
Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry
Retinol And Α-Tocopherol Contents, Fat Color, And Lipid Oxidation As Traceability Tools Of The Feeding System In Suckling Payoya Kids
Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Influence Of Different Extraction Methods On The Compound Profiles And Functional Properties Of Extracts From Solid By-Products Of The Wine Industry
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Improve The Functional Properties Of Dietary Fibre Isolated From Broccoli By-Products By Using Different Technologies
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Effects Of Use Of Modified Traditional Driers In Making Smoked Paprika “pimentón De La Vera”, On Pepper Quality And Mitigation Of Pah Contamination
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales
Aplicación De Compuestos Orgánicos Volátiles (Vocs) Procedentes De Levaduras Para El Control De Penicillium Expansum En Manzana
Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales
Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex
Metabolismos De Levaduras Potencialmente Probióticas De 10 Prebióticos Comerciales
Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex
Aplicación De Herramientas Estadísticas Para El Desarrollo De Competencias Transversales En Evaluación De La Seguridad Alimentaria De 4º Curso Del Grado De Ciencia Y Tecnología De Los Alimentos
Trabajos Dirigidos Como Herramienta Para El Desarrollo De Competencias Transversales Y Comparación Entre Alumnos De Distintos Cursos Grado De Ciencia Y Tecnología De Los Alimentos De La Uex
Aplicación De Herramientas Estadísticas Para El Desarrollo De Competencias Transversales En Evaluación De La Seguridad Alimentaria De 4º Curso Del Grado De Ciencia Y Tecnología De Los Alimentos
Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"
Aplicación De Herramientas Estadísticas Para El Desarrollo De Competencias Transversales En Evaluación De La Seguridad Alimentaria De 4º Curso Del Grado De Ciencia Y Tecnología De Los Alimentos
Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"
Aprovechamiento De Las Vainas De La Nuez Pecana (Carya Illinoensis Koch) Como Fuente De Compuestos Bioactivos
Gamificación Superficial Como Herramienta De Enseñanza-Aprendizaje En "microbiología"
Aprovechamiento De Las Vainas De La Nuez Pecana (Carya Illinoensis Koch) Como Fuente De Compuestos Bioactivos
Influencia Del Estado De Maduración Sobre El Desarrollo Fúngico Del Higo Para Secado
Aprovechamiento De Las Vainas De La Nuez Pecana (Carya Illinoensis Koch) Como Fuente De Compuestos Bioactivos
Influencia Del Estado De Maduración Sobre El Desarrollo Fúngico Del Higo Para Secado
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Influencia Del Estado De Maduración Sobre El Desarrollo Fúngico Del Higo Para Secado
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Evaluation Of Broccoli (Brassica Oleracea Var. Italica) Crop By-Products As Sources Of Bioactive Compounds
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Identification Of The Causal Agent Of Aqueous Spot Disease Of Sweet Cherries (Prunus Avium L.) From The Jerte Valley (Cáceres, Spain)
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Influence Of The Use Of Milk Replacers On Carcass Characteristics Of Suckling Kids From Eight Spanish Goat Breeds
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Influence Of The Use Of Milk Replacers On Carcass Characteristics Of Suckling Kids From Eight Spanish Goat Breeds
Agronomic Behavior And Fruit Quality Attributes Of Three Dried Fig Cultivars In Super High Density System
Influence Of The Use Of Milk Replacers On Carcass Characteristics Of Suckling Kids From Eight Spanish Goat Breeds
Agronomic Behavior And Fruit Quality Attributes Of Three Dried Fig Cultivars In Super High Density System
Implementation Of Super High-Density Systems And Suspended Harvesting Meshes For Dried Fig Production: Effects On Agronomic Behaviour And Fruit Quality
Agronomic Behavior And Fruit Quality Attributes Of Three Dried Fig Cultivars In Super High Density System
Implementation Of Super High-Density Systems And Suspended Harvesting Meshes For Dried Fig Production: Effects On Agronomic Behaviour And Fruit Quality
Food Microbiology 2020
Implementation Of Super High-Density Systems And Suspended Harvesting Meshes For Dried Fig Production: Effects On Agronomic Behaviour And Fruit Quality
Food Microbiology 2020
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Food Microbiology 2020
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Improving The Viability And Metabolism Of Intestinal Probiotic Bacteria Using Fibre Obtained From Vegetable By-Products
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Strategies To Increase The Biological And Biotechnological Value Of Polysaccharides From Agricultural Waste For Application In Healthy Nutrition
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Evaluation Of The Quality And Shelf-Life Of Cayenne (Capsicum Spp.)
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Functional Properties Of Extracts And Residual Dietary Fibre From Pomegranate (Punica Granatum L.) Peel Obtained With Different Supercritical Fluid Conditions
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Antioxidant, Antihypertensive And Antimicrobial Properties Of Phenolic Compounds Obtained From Native Plants By Different Extraction Methods
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Cyclopiazonic Acid Gene Expression As Strategy To Minimizing Mycotoxin Contamination In Cheese
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Effect Of Rearing System On The Straight And Branched Fatty Acids Of Goat Milk And Meat Of Suckling Kids
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens
Selection And Application Of Antifungal Vocs-Producing Yeasts As Biocontrol Agents Of Grey Mould In Fruits
Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Characterisation Of Bacteriocins Produced By Lactobacillus Spp. Isolated From The Traditional Pakistani Yoghurt And Their Antimicrobial Activity Against Common Foodborne Pathogens
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Effect Of The Rearing System On The Color Of Four Muscles Of Suckling Kids
Evaluation Of The Physicochemical And Sensory Characteristics Of Different Fig Cultivars For The Fresh Fruit Market
Effect Of The Rearing System On The Color Of Four Muscles Of Suckling Kids
Food Microbiology
Effect Of The Rearing System On The Color Of Four Muscles Of Suckling Kids
Food Microbiology
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Food Microbiology
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Sistema De Producción De Higos Secos En Superintensivo, Una Alternativa Rentable
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Sistema De Producción De Higos Secos En Superintensivo, Una Alternativa Rentable
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Sistema De Producción De Higos Secos En Superintensivo, Una Alternativa Rentable
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Gene Expression Of Aspergillus Flavus Strains On A Cheese Model System To Control Aflatoxin Production
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Evaluation Of The Microbiological Safety And Sensory Quality Of A Sliced Cured-Smoked Pork Product With Protective Cultures Addition And Modified Atmosphere Packaging
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Evaluation Of The Microbiological Safety And Sensory Quality Of A Sliced Cured-Smoked Pork Product With Protective Cultures Addition And Modified Atmosphere Packaging
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Evaluation Of The Microbiological Safety And Sensory Quality Of A Sliced Cured-Smoked Pork Product With Protective Cultures Addition And Modified Atmosphere Packaging
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Effect Of Plant Density And Harvesting Type On Yield And Quality Of Fresh And Dried Peppers And Paprika
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Influence Of The Use Of Milk Replacers And Ph On The Texture Profiles Of Raw And Cooked Meat Of Suckling Kids
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Volatile Organic Compounds And Consumer Preference For Meat From Suckling Goat Kids Raised With Natural Or Replacers Milk
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Aplicación De Levaduras Antagonistas A Frutales Ecológicos De Hueso Para El Control De Mohos En Precosecha
Use Of Efficient Drying Methods To Improve The Safety And Quality Of Dried Fig
Aplicación De Levaduras Antagonistas A Frutales Ecológicos De Hueso Para El Control De Mohos En Precosecha
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Aplicación De Levaduras Antagonistas A Frutales Ecológicos De Hueso Para El Control De Mohos En Precosecha
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento
El Consumo De Pimentón En Extremadura Y La Ingesta De Sustancias Producidas En El Proceso De Secado Ahumado
Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Efecto Del Secado En La Calidad De La Cáscara Seca De Pimiento
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Tratamientos Alternativos Al Curado Tradicional De Higo Seco
Caracterización De Perfiles Aromáticos De Cabritos Lechales De Las Razas Canarias Majorera, Palmera Y Tinerfeña Alimentados Con Leche Natural Y Artificial
Tratamientos Alternativos Al Curado Tradicional De Higo Seco
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Tratamientos Alternativos Al Curado Tradicional De Higo Seco
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Efecto De Tres Prebióticos Comerciales En El Crecimiento Y Metabolismo De 12 Cepas De Latobacilos [Sic] Con Potenciales Propiedades Probióticas
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Nuevas Tecnologías Para La Extracción De Compuestos Bioactivos En Subproductos De Pimientos
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Spices And Herbs
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Spices And Herbs
Handbook Of Foodborne Diseases
Spices And Herbs
Handbook Of Foodborne Diseases
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Handbook Of Foodborne Diseases
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Consumer Visual Appraisal And Shelf Life Of Leg Chops From Suckling Kids Raised With Natural Milk Or Milk Replacer
Type Of Paprika As A Critical Quality Factor In Iberian Chorizo Sausage Manufacture
Consumer Visual Appraisal And Shelf Life Of Leg Chops From Suckling Kids Raised With Natural Milk Or Milk Replacer
Combined Effect Of Pediocin Bacha-6111-2 And High Hydrostatic Pressure To Control Listeria Innocua In Fermented Meat Sausage
Consumer Visual Appraisal And Shelf Life Of Leg Chops From Suckling Kids Raised With Natural Milk Or Milk Replacer
Combined Effect Of Pediocin Bacha-6111-2 And High Hydrostatic Pressure To Control Listeria Innocua In Fermented Meat Sausage
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Combined Effect Of Pediocin Bacha-6111-2 And High Hydrostatic Pressure To Control Listeria Innocua In Fermented Meat Sausage
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas
Physicochemical Factors Affecting The Growth And Mycotoxin Production Of Penicillium Strains In A Synthetic Cheese Medium
Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas
Estudio De La Calidad Microbiológica De Variedades De Cerezas Envasadas En Atmósfera Modificadas Obtenidas Del Programa De Mejora Genética De Picotas En El Valle Del Jerte
Efecto Del Uso De Lactoreemplazantes Sobre Los Compuestos Volátiles De La Carne De Cabrito Lechal De Ocho Razas Españolas
Estudio De La Calidad Microbiológica De Variedades De Cerezas Envasadas En Atmósfera Modificadas Obtenidas Del Programa De Mejora Genética De Picotas En El Valle Del Jerte
Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales
Estudio De La Calidad Microbiológica De Variedades De Cerezas Envasadas En Atmósfera Modificadas Obtenidas Del Programa De Mejora Genética De Picotas En El Valle Del Jerte
Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Extracción De Compuestos Fenólicos De Subproductos De Caqui Mediante Métodos Convencionales Y No Convencionales
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Efecto De Las Condiciones De Secado Sobre La Calidad De La Cáscara De Pimiento Para La Obtención De Pimentón
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Caracterización De Flores Comestibles Frescas, Deshidratadas Y Liofilizadas Para Su Uso Como Ingrediente En La Industriaalimentaria
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Caracterización De Flores Comestibles Frescas, Deshidratadas Y Liofilizadas Para Su Uso Como Ingrediente En La Industriaalimentaria
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Caracterización De Flores Comestibles Frescas, Deshidratadas Y Liofilizadas Para Su Uso Como Ingrediente En La Industriaalimentaria
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Bacterial Communities In Serpa Cheese By Culture Dependent Techniques, 16s Rrna Gene Sequencing And High-Throughput Sequencing Analysis
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Influence Of Modified Atmosphere Packaging (Map) On Aroma Quality Of Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Postharvest Application Of 1-Methylcyclopropene (1-Mcp) For Preservation Of ‘albacor’ Figs (Ficus Carica L.)
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Application Of Microperforated Films To Maintain Quality Traits Of ‘13s-3-13’ Sweet Cherries
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Clostridium
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Clostridium
Characterization Of Anti-Listerial Bacteriocin Produced By Lactic Acid Bacteria Isolated From Traditional Fermented Foods From Cambodia
Clostridium
Characterization Of Anti-Listerial Bacteriocin Produced By Lactic Acid Bacteria Isolated From Traditional Fermented Foods From Cambodia
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
Characterization Of Anti-Listerial Bacteriocin Produced By Lactic Acid Bacteria Isolated From Traditional Fermented Foods From Cambodia
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Impact Of Volatile Composition On The Sensorial Attributes Of Dried Paprikas
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Biopreservation Strategies In Combination With Mild High Pressure Treatments In Traditional Portuguese Ready-To-Eat Meat Sausage
The Growth And Aflatoxin Production Of Aspergillus Flavus Strains On A Cheese Model System Are Influenced By Physicochemical Factors
Biopreservation Strategies In Combination With Mild High Pressure Treatments In Traditional Portuguese Ready-To-Eat Meat Sausage
Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste
Biopreservation Strategies In Combination With Mild High Pressure Treatments In Traditional Portuguese Ready-To-Eat Meat Sausage
Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste
Enhancement Of Bacteriocin Production And Antimicrobial Activity Of Pediococcus Acidilactici Ha-6111-2
Evaluation Of The Combined Effect Of Chitosan And Lactic Acid Bacteria In Alheira (Fermented Meat Sausage) Paste
Enhancement Of Bacteriocin Production And Antimicrobial Activity Of Pediococcus Acidilactici Ha-6111-2
Prevalence And Antimicrobial Susceptibility Of Acinetobacter Spp. Isolated From Meat
Enhancement Of Bacteriocin Production And Antimicrobial Activity Of Pediococcus Acidilactici Ha-6111-2
Prevalence And Antimicrobial Susceptibility Of Acinetobacter Spp. Isolated From Meat
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
Prevalence And Antimicrobial Susceptibility Of Acinetobacter Spp. Isolated From Meat
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Influencia Del Proceso De Secado Del Pimiento En Las Características Del Pimentón De La Vera
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Bacterial Communities Of Fresh Goat Meat Packaged In Modified Atmosphere
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Physicochemical And Nutritional Characterization Of Brebas For Fresh Consumption From Nine Fig Varieties (Ficus Carica L.) Grown In Extremadura (Spain)
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Characterization Of Microbial Population Of Breba And Main Crops (Ficus Carica) During Cold Storage: Influence Of Passive Modified Atmospheres (Map) And Antimicrobial Extract Application
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Mild Pressure Treatments Applied To Pediococcus Acidilactici Ha-6111-2 At Exponential Growth Phase
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Antimicrobial Activity Of Ethanolic Extract Of Propolis In “alheira”, A Fermented Meat Sausage
Influence Of Starter Cultures On The Generation Of Antioxidant Nitrogen Compounds In Iberian Dry-Fermented Sausages
Antimicrobial Activity Of Ethanolic Extract Of Propolis In “alheira”, A Fermented Meat Sausage
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Antimicrobial Activity Of Ethanolic Extract Of Propolis In “alheira”, A Fermented Meat Sausage
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Sistemas De Secado Alternativos Al Secado Al Sol En Higos
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Potential Antimicrobial And Antiproliferative Activities Of Autochthonous Starter Cultures And Protease Epg222 In Dry-Fermented Sausages
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Efecto Del Tipo De Pasto Sobre El Contenido De Retinol Y Tocoferol En La Leche Y Sangre De Cabras Y En La Sangre De Cabritos
Characterisation Of The Vegetable Rennets Used For 'torta Del Casar' Cheesemaking By A Protein Profile Method
Efecto Del Tipo De Pasto Sobre El Contenido De Retinol Y Tocoferol En La Leche Y Sangre De Cabras Y En La Sangre De Cabritos
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Efecto Del Tipo De Pasto Sobre El Contenido De Retinol Y Tocoferol En La Leche Y Sangre De Cabras Y En La Sangre De Cabritos
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage
Evaluation Of Different Drying Systems As An Alternative To Sun Drying For Figs (Ficus Carica L)
Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Preservation Of Different Fig Cultivars (Ficus Carica L.) Under Modified Atmosphere Packaging During Cold Storage
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Synergism Of Defatted Soybean Meal Extract And Modified Atmosphere Packaging To Preserve The Quality Of Figs (Ficus Carica L.)
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Yeasts Isolated From Figs (Ficus Carica L.) As Biocontrol Agents Of Postharvest Fruit Diseases
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Antioxidant And Antimicrobial Activity Of Natural Phenolic Extract From Defatted Soybean Flour By-Product For Stone Fruit Postharvest Application
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Effect Of High Pressure On Growth And Bacteriocin Production Of Pediococcus Acidilactici Ha-6111-2
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Effect Of High Pressure On Growth And Bacteriocin Production Of Pediococcus Acidilactici Ha-6111-2
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Effect Of High Pressure On Growth And Bacteriocin Production Of Pediococcus Acidilactici Ha-6111-2
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Influencia Del Sistema De Lactancia Sobre La Valoración Sensorial De Lacarne De Cabrito: Opinión De Los Consumidores
Evaluation Of The Effect Of High Pressure On Total Phenolic Content, Antioxidant And Antimicrobial Activity Of Citrus Peels
Influencia Del Sistema De Lactancia Sobre La Valoración Sensorial De Lacarne De Cabrito: Opinión De Los Consumidores
Efecto Del Tipo De Pasto Sobre El Contenido En Retinol Y Tocoferol En Leche Y Sangre De Cabras Y En Sangre De Cabritos De Raza Payoya
Influencia Del Sistema De Lactancia Sobre La Valoración Sensorial De Lacarne De Cabrito: Opinión De Los Consumidores
Efecto Del Tipo De Pasto Sobre El Contenido En Retinol Y Tocoferol En Leche Y Sangre De Cabras Y En Sangre De Cabritos De Raza Payoya
Efecto De La Raza Y El Sistema De Lactancia Sobre La Calidad De La Canal De Cabritos De 5 Razas Españolas
Efecto Del Tipo De Pasto Sobre El Contenido En Retinol Y Tocoferol En Leche Y Sangre De Cabras Y En Sangre De Cabritos De Raza Payoya
Efecto De La Raza Y El Sistema De Lactancia Sobre La Calidad De La Canal De Cabritos De 5 Razas Españolas
Efecto De La Raza Y El Sistema De Lactancia Sobre El Color De La Carne De Cabritos De 5 Razas Españolas
Efecto De La Raza Y El Sistema De Lactancia Sobre La Calidad De La Canal De Cabritos De 5 Razas Españolas
Efecto De La Raza Y El Sistema De Lactancia Sobre El Color De La Carne De Cabritos De 5 Razas Españolas
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Efecto De La Raza Y El Sistema De Lactancia Sobre El Color De La Carne De Cabritos De 5 Razas Españolas
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Differentiation Of Wild Cardoon Quality Used In The Elaboration Of Traditional Cheeses By Dna Typing Analytical Methods
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Effect Of Phenolic Aqueous Extracts Obtained From Soy Flour And Microperforated Films On Fungal Resistance Of 'ambrunés' Sweet Cherries During Postharvest Storage
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Effect Of Modified Atmosphere Packaging On The Antioxidant Activity And Total Phenolic Content In 'albacor' Figs
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp
Composition Of The Cherry (Prunus Avium L. And Prunus Cerasus L.; Rosaceae)
Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp
High Pressure Extraction Of Phenolic Compounds From Citrus Peels†
Evaluation Of The Nutritive Value Of Sugarcane Residues Inoculated With Fungus Fomes Sp
High Pressure Extraction Of Phenolic Compounds From Citrus Peels†
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
High Pressure Extraction Of Phenolic Compounds From Citrus Peels†
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Influence Of The Technological Properties Of Vegetable Rennet (Cynara Cardunculus) On The Physicochemical, Sensory And Rheological Characteristics Of 'torta Del Casar' Cheese
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
Evaluación Del Estado Nutricional De Estudiantes Adolescentes De Extremadura Basado En Medidas Antropométricas
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
Caracterización De La Población De Mohos Aislados De Higos Pertenecientes Al Cultivar ‘albacor’ Durante Su Almacenamiento En Atmósferas Modificadas
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
Caracterización De La Población De Mohos Aislados De Higos Pertenecientes Al Cultivar ‘albacor’ Durante Su Almacenamiento En Atmósferas Modificadas
Clostridium (C. Botulinum And C. Perfringens)
Caracterización De La Población De Mohos Aislados De Higos Pertenecientes Al Cultivar ‘albacor’ Durante Su Almacenamiento En Atmósferas Modificadas
Clostridium (C. Botulinum And C. Perfringens)
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Clostridium (C. Botulinum And C. Perfringens)
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Quality Assessment Of Commercial Paprikas
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Quality Assessment Of Commercial Paprikas
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Quality Assessment Of Commercial Paprikas
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Use Of Equilibrium Modified Atmosphere Packaging For Preservation Of 'san Antonio' And 'banane' Breba Crops (Ficus Carica L.)
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Clostridium (C. Botulinum And C. Perfringens)
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Clostridium (C. Botulinum And C. Perfringens)
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Clostridium (C. Botulinum And C. Perfringens)
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad "ambrunés"
Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad "ambrunés"
Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)
Aplicación De Atmósferas Controladas Para Prolongar La Vida Útil De Cerezas Tipo Picota De La Variedad "ambrunés"
Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Avances En La Mecanización Del Cultivo De Pimiento Para Pimentón En La Comarca De La Vera (Cáceres)
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Proteolytic Effect Of Cynara Cardunculus Rennet For Use In The Elaboration Of 'torta Del Casar' Cheese
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Role Of The Microbial Population On The Flavor Of The Soft-Bodied Cheese Torta Del Casar
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Influencia De Las Técnicas De Cultivo En La Producción Del Pimiento Para Pimentón En La Comarca De La Vera
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Study Of Microbiological Quality Of 'ambrunés' Sweet Cherry During Postharvest Storage
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Efecto De La Aplicación De Bacterias Acido Lácticas Potencialmente Probióticas En Las Propiedades Sensoriales De Embutidos Crudos Curados Ibéricos
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Use Of Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Cultures In The Production Of Chorizo In 2 Different Traditional Industries
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Technological Characterisation By Free Zone Capillary Electrophoresis (Fcze) Of The Vegetable Rennet (Cynara Cardunculus) Used In Torta Del Casar Cheese-Making
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Physicochemical And Sensorial Characterisation Of Four Sweet Cherry Cultivars Grown In Jerte Valley (Spain)
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Effect Of Autochthonous Starter Cultures In The Production Of Salchichón, A Traditional Iberian Dry-Fermented Sausage, With Different Ripening Processes
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Application Of Lactobacillus Fermentum Hl57 And Pediococcus Acidilactici Sp979 As Potential Probiotics In The Manufacture Of Traditional Iberian Dry-Fermented Sausages
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Implantation Ability Of The Potential Probiotic Strain,lactobacillus Reuteripl519, In Salchichón, A Traditional Iberian Dry Fermented Sausage
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Estudio Del Papel Antioxidante Del Pimentón De La Vera
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Clostridium
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Clostridium
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Clostridium
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico
Safety And Functional Aspects Of Pre-Selected Pediococci For Probiotic Use In Iberian Dry-Fermented Sausages
Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico
Clostridium
Transformación Del Alpeorujo Con Hongos Para La Obtención De Fertilizante Orgánico
Clostridium
Avances En La Autentificación De Cerezas Del Jerte
Clostridium
Avances En La Autentificación De Cerezas Del Jerte
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Avances En La Autentificación De Cerezas Del Jerte
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production
Efficiency Of Dna Typing Methods For Detection Of Smoked Paprika Pimenton De La Vera Adulteration Used In The Elaboration Of Dry-Cured Iberian Pork Sausages
Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Physicochemical And Microbiological Characterization Of The Dehydration Processing Of Red Pepper Fruits For Paprika Production
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of The Commercial Ripening Stage And Postharvest Storage On Microbial And Aroma Changes Of 'ambrunés' Sweet Cherries
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Dry Matter And Root Colonization Of Plants By Indigenous Arbuscular Mycorrhizal Fungi With Physical Fractions Of Dry Olive Mill Residue Inoculated With Saprophytic Fungi
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Control De Calidad Del Cardo Silvestre En La Elaboración De La Torta Del Casar
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Characterization Of Molds Isolated From Smoked Paprika By Pcr-Rflp And Micellar Electrokinetic Capillary Electrophoresis
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Optimización De Un Protocolo Para La Identificación De Variedades De Cereza Mediante El Análisis De Perfiles Proteicos Por Electroforesis Capilar En Zona (Ecz)
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Authentication Of Cereza Del Jerte Sweet Cherry Varieties By Free Zone Capillary Electrophoresis (Fzce)
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Differentiation Of Staphylococci From Iberian Dry Fermented Sausages By Protein Fingerprinting
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Avances En La Autentificación Del Pimentón De La Vera
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Avances En La Autentificación Del Pimentón De La Vera
Evaluación Técnico - Económica Del Sistema De Beneficio Tradicional, Sistema De Beneficio Ecológico (Becolsub) Y Un Modelo De Tolva Sifón Para Café Coffea Arábica L.
Avances En La Autentificación Del Pimentón De La Vera
Evaluación Técnico - Económica Del Sistema De Beneficio Tradicional, Sistema De Beneficio Ecológico (Becolsub) Y Un Modelo De Tolva Sifón Para Café Coffea Arábica L.
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Evaluación Técnico - Económica Del Sistema De Beneficio Tradicional, Sistema De Beneficio Ecológico (Becolsub) Y Un Modelo De Tolva Sifón Para Café Coffea Arábica L.
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Characterization Of Micrococcaceae Isolated From Iberian Dry-Cured Sausages
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Application Of Temperature-Induced Phase Partition Of Proteins For The Detection Of Smoked Paprika Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Detection Of Smoked Paprika Pimentón De La Vera Adulteration By Free Zone Capillary Electrophoresis (Fzce)
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Grupos Microbianos Implicados En La "cala" Del Jamón Ibérico.
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Grupos Microbianos Implicados En La "cala" Del Jamón Ibérico.
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Grupos Microbianos Implicados En La "cala" Del Jamón Ibérico.
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Relationship Between Consumer Food Safety Knowledge And Reported Behavior Among Students From Health Sciences In One Region Of Spain
Influence Of A Test Preservative On Sponge Cakes Under Different Storage Conditions
Relationship Between Consumer Food Safety Knowledge And Reported Behavior Among Students From Health Sciences In One Region Of Spain
Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares
Relationship Between Consumer Food Safety Knowledge And Reported Behavior Among Students From Health Sciences In One Region Of Spain
Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Identificación De Bacterias Lácticas Aisladas De Embutidos De Cerdo Ibérico Mediante Perfil De Proteínas Intracelulares
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
El Sacrificio Del Cerdo Ibérico. Manejo Ante Y Post-Mortem. Obtención Y Perfilado Del Perfil
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Análisis Microbiológicos Para La Implantación Del Sistema Arcpc/haccp En Una Industria Brasileña Procesadora De Arroz (Oryza Sativa L.)
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Análisis Microbiológicos Para La Implantación Del Sistema Arcpc/haccp En Una Industria Brasileña Procesadora De Arroz (Oryza Sativa L.)
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Análisis Microbiológicos Para La Implantación Del Sistema Arcpc/haccp En Una Industria Brasileña Procesadora De Arroz (Oryza Sativa L.)
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Evaluación De La "calidad Microbiológica De Precocinados Congelados"
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Evaluación De La "calidad Microbiológica De Precocinados Congelados"
Evolución De La "calidad Higiéncia De La Leche Cruda" En Ocho Zonas Geográficas De Andalucía
Evaluación De La "calidad Microbiológica De Precocinados Congelados"
Evolución De La "calidad Higiéncia De La Leche Cruda" En Ocho Zonas Geográficas De Andalucía
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Evolución De La "calidad Higiéncia De La Leche Cruda" En Ocho Zonas Geográficas De Andalucía
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Presencia De Lactobacillus Spp. Y Bacillus Licheniformis En Margarina Con Yogur
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Presencia De Lactobacillus Spp. Y Bacillus Licheniformis En Margarina Con Yogur
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Presencia De Lactobacillus Spp. Y Bacillus Licheniformis En Margarina Con Yogur
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Automatización Del Sistema De Control De La División De Hidroeléctrica Ferroatlántica
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Automatización Del Sistema De Control De La División De Hidroeléctrica Ferroatlántica
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Automatización Del Sistema De Control De La División De Hidroeléctrica Ferroatlántica
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese
Evaluación De La Calidad Microbiológica En Helado De Yogur
Aflatoxin-Producing Strains Of Aspergillus Flavus Isolated From Cheese
Evaluación De La Calidad Microbiológica En Helado De Yogur
Micotoxinas En Quesos. Ii. Detección, Inhibición De Su Producción Y Detoxificación
Evaluación De La Calidad Microbiológica En Helado De Yogur
Micotoxinas En Quesos. Ii. Detección, Inhibición De Su Producción Y Detoxificación
Comparison Of Petrifilm Method To Conventional Methods For Enumerating Aerobic Bacteria, Coliforms, Escherichia Coli And Yeasts And Molds In Foods.
Micotoxinas En Quesos. Ii. Detección, Inhibición De Su Producción Y Detoxificación
Comparison Of Petrifilm Method To Conventional Methods For Enumerating Aerobic Bacteria, Coliforms, Escherichia Coli And Yeasts And Molds In Foods.
Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón
Comparison Of Petrifilm Method To Conventional Methods For Enumerating Aerobic Bacteria, Coliforms, Escherichia Coli And Yeasts And Molds In Foods.
Contribución Al Uso De La Técnica De Confusión Sexual Contra Gusano Rosado (Pectinophora Gossypiella Saunders) En Algodón
An Overview Of The Antifungal Potential For Aromatic Plant Extracts In Agriculture And The Food Industry: A Comprehensive Analysis Focusing On The Rubus, Cistus And Quercus Genera Against Fungal Infections Of Crops And Food
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