Publications by the researcher in collaboration with Elena González Fandos (8)

1999

  1. The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry fermented sausages (chorizo and salchichón)

    Meat Science, Vol. 52, Núm. 4, pp. 411-419

1997

  1. Effect of Lactic Acid Bacteria on growth of Staphylococcus aureus and enterotoxins (A-D) and thermonuclease production in broth.

    Archiv für Lebensmittelhygiene., Vol. 48, pp. 38-41

1996

  1. Behaviour and control of Staphylococcus aureus during manufacture and ripening of dry fermented sausages

    Factors affecting the microbial quality of meat 3. Cutting and further processing (University of Bristol), pp. 169-175

  2. Effect of the major herbs and spices in Spanish fermented sausages on Staphylococcus aureus and lactic acid bacteria

    Archiv für Lebensmittelhygiene., Vol. 47, Núm. 2, pp. 43-47

  3. Staphylococcal growth and enterotoxin production in the presence of meat cultures (non LAB)

    Meat Science, Vol. 43, Núm. 3-4, pp. 255-263

1995

  1. Species of psychrotrophic bacteria on freshly dressed lamb carcasses

    Archiv für Lebensmittelhygiene., Vol. 46, pp. 20-23

1994

  1. Effect of three commercial starters on growth of Staphylococcus aureus (A-D) and thermonuclease production in broth

    International Journal of Food Microbiology, Vol. 24, Núm. 1-2, pp. 321-327

  2. Staphylococcal growth and enterotoxins (A-D) and thermonuclease synthesis in presence of dehydrated garlic

    Journal of Applied Bacteriology, Vol. 77, Núm. 5, pp. 549-552