Benito Moreno García-rekin lankidetzan egindako argitalpenak (93)

2003

  1. Effectiveness of trisodium phosphate against Listeria monocytogenes on excised and nonexcised chicken skin

    Journal of Food Protection, Vol. 66, Núm. 1, pp. 61-64

  2. La evaluación del riesgo: una metodología para fijar los niveles de protección de los consumidores

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 348, pp. 45-50

  3. Occurrence of salmonellae in retail chicken carcasses and their products in Spain

    International Journal of Food Microbiology, Vol. 81, Núm. 2, pp. 169-173

2002

  1. Activity of trisodium phosphate compared with sodium hydroxide wash solutions against Listeria monocytogenes attached to chicken skin during refrigerated storage

    Food Microbiology, Vol. 19, Núm. 1, pp. 57-63

  2. Characterization of Staphylococcus aureus isolated from poultry meat in Spain

    Poultry Science, Vol. 81, Núm. 3, pp. 414-421

  3. Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

    Food Microbiology, Vol. 19, Núm. 1, pp. 1-7

  4. Evaluation of the international phage typing set and some experimental phages for typing of Listeria monocytogenes from poultry in Spain

    Journal of Applied Microbiology, Vol. 92, Núm. 1, pp. 90-96

  5. Evaluation of the spiral plating system for the routine assessment of indicator microorganisms in raw ewe's milk

    Journal of Food Protection, Vol. 65, Núm. 8, pp. 1281-1286

  6. Incidence and pathogenicity of Yersinia spp. isolates from poultry in Spain

    Food Microbiology, Vol. 19, Núm. 4, pp. 295-301

  7. Influence of poultry carcass skin sample site on the effectiveness of trisodium phosphate against Listeria monocytogenes

    Journal of Food Protection, Vol. 65, Núm. 5, pp. 853-856

  8. La inspección de carnes: Pasado, presente y futuro

    Cárnica 2000, Año 29, Época 220, pp. 33-41

  9. Methods to detect the occurrence of various indicator bacteria on the surface of retail poultry in Spain

    Journal of Food Science, Vol. 67, Núm. 2, pp. 765-771

  10. Microbiological quality of retail chicken by-products in Spain

    Meat Science, Vol. 62, Núm. 1, pp. 45-50

  11. Trisodium phosphate (TSP) decontamination as a means of removing spoilage bacteria from poultry: Legal implications

    Agro Food Industry Hi-Tech, Vol. 13, Núm. 2, pp. 17-20

  12. Trisodium phosphate (TSP) treatment for decontamination of poultry: review

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 8, Núm. 1, pp. 11-24

2001

  1. Assessment of Baird-Parker Agar as Screening Test for Determination of Staphylococcus aureus in Poultry Meat

    Journal of Microbiology, Vol. 39, Núm. 4, pp. 321-325

  2. Comparison of PALCAM and modified oxford plating media for isolation of Listeria species in poultry meat following UVM II or fraser secondary enrichment broths

    Food Microbiology, Vol. 18, Núm. 5, pp. 555-563

  3. Comparison of the efficacy of different techniques, culture media, and sources of blood in determining the hemolytic activity of Listeria spp.

    Canadian Journal of Microbiology, Vol. 47, Núm. 7, pp. 653-661

  4. Efficacy of trisodium phosphate solutions in reducing Listeria monocytogenes populations on chicken skin during refrigerated storage

    Journal of Food Protection, Vol. 64, Núm. 10, pp. 1627-1630

  5. Evaluation of the EF-18 Agar-Hydrophobic Grid Membrane Filter (HGMF) Method to Isolate Salmonella from Poultry Products

    Journal of Microbiology, Vol. 39, Núm. 3, pp. 202-205