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Publications by J. García-Díez
Influence of Salt Level, Starter Culture, Fermentable Carbohydrates, and Temperature on the Behaviour of L. Monocytogenes in Sliced Chouriço During Storage
Acta Alimentaria
Food Science
Related publications
The Effects of Kefir Grain and Starter Culture on Kefir Produced From Cow and Buffalo Milk During Storage Periods
Food Science and Technology
Biotechnology
Food Science
Survival of Listeria Monocytogenes in Turmeric-Salt Marinated Short Mackerel (Rastrelliger Brachysoma) Under Isothermal Storage Temperature
Food Research
Food Science
(1) Influence of Storage Temperature and Time in Storage on Pigment Content of Potato (Solanum Tuberosum L.)
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
The Effect of Salt and Temperature on the Growth of Fresco Culture
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Influence of Temperature on the Storage of Satsuma Orange
Engei Gakkai zasshi
Effects of Storage on Carbohydrates and Lipids in the Gingko Nut.
Nippon Eiyo Shokuryo Gakkaishi
Effects of Applying Lactobacillus Helveticus H9 as Adjunct Starter Culture in Yogurt Fermentation and Storage
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Antilisterial Effect and Influence on Listeria Monocytogenes Gene Expression of Enterocin or Enterococcus Faecalis in Sliced Dry-Cured Ham Stored at 7°C
Journal of Food Protection
Microbiology
Food Science
The Effect of Fluctuating Temperature on the Quality of Fruits and Vegetables During Low Temperature Storage
journal of institute of cold chain
