Universidad de León-ko ikertzaileekin lankidetzan egindako argitalpenak (14)

2016

  1. Effect of cooking lamb using maguey leaves (Agave salmiana) on meat volatile composition

    International Food Research Journal, Vol. 23, Núm. 3, pp. 1212-1216

2014

  1. Low variability of growth parameters among six O157:H7 and non-o157:H7 Escherichia coli strains

    Journal of Food Protection, Vol. 77, Núm. 11, pp. 1988-1991

  2. Probiotic Lactic Acid Bacteria: A Review

    Food and Nutrition Sciences, Vol. 05, Núm. 18, pp. 1765-1775