University of Turin-ko ikertzaileekin lankidetzan egindako argitalpenak (5)

2011

  1. Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant

    Food Microbiology, Vol. 28, Núm. 7, pp. 1353-1358

  2. Understanding and monitoring pathogen behaviour in the food chain

    Food Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality and Authenticity (Elsevier Ltd.), pp. 73-87

2010

  1. Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR

    International Journal of Food Microbiology, Vol. 141, Núm. SUPPL.

2008

  1. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure

    International Journal of Food Microbiology, Vol. 123, Núm. 3, pp. 246-253

2007

  1. Optimization of conditions for profiling bacterial populations in food by culture-independent methods

    International Journal of Food Microbiology, Vol. 120, Núm. 1-2, pp. 100-109