Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Beatriz Mazón Villegas"'
Autor:
Guiomar D. Posada-Izquierdo, Beatriz Mazón-Villegas, Mauricio Redondo-Solano, Alejandra Huete-Soto, Diana Víquez-Barrantes, Antonio Valero, Paula Fallas-Jiménez, Rosa María García-Gimeno
Publikováno v:
Foods, Vol 10, Iss 8, p 1722 (2021)
“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was is
Externí odkaz:
https://doaj.org/article/009160adb27a4cb69365576041b54400
Autor:
Jéssica Montero-Zamora, Silvia Fernández-Fernández, Mauricio Redondo-Solano, Beatriz Mazón-Villegas, José Aníbal Mora-Villalobos, Natalia Barboza
Publikováno v:
Applied Microbiology, 10
The production of lactic acid (LA) through the microbial conversion of agro-industrial residuals is an important process in the biotechnology industry. The growth kinetics of 30 strains of lactic acid bacteria (LAB) isolated from agro-industrial resi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4651d0f10ad9564a5257bf6152431389
https://www.mdpi.com/journal/microorganisms
https://www.mdpi.com/journal/microorganisms
Autor:
Beatriz Mazón-Villegas, Paula Fallas-Jiménez, Mauricio Redondo-Solano, Diana Víquez-Barrantes, Guiomar Denisse Posada-Izquierdo, Antonio Valero, Rosa María García-Gimeno, Alejandra Huete-Soto
Publikováno v:
Foods 10(8), 1722 (2021)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Foods, Vol 10, Iss 1722, p 1722 (2021)
Foods
Volume 10
Issue 8
Helvia: Repositorio Institucional de la Universidad de Córdoba
Universidad de Córdoba
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Foods, Vol 10, Iss 1722, p 1722 (2021)
Foods
Volume 10
Issue 8
Helvia: Repositorio Institucional de la Universidad de Córdoba
Universidad de Córdoba
“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e9731b7851b6f3eb8c695214bec9d47
https://hdl.handle.net/10396/21534
https://hdl.handle.net/10396/21534
Publikováno v:
Food Microbiology. 92:103607
Bacterial cross-contamination between foods and contact surfaces can increase food safety risk; however, these processes are not well described in terms of fundamental variables. The objective was to determine the effect of sliding speed (3.75, 5.00,