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Publications by José Luis Arjona-Roman
Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia Coli Behavior During Salami Processing
International Journal of Food Science
Food Science
Related publications
The Impact of the Partial Replacement of Sodium Chloride in the Development of Starter Cultures During Italian Salami Production
Brazilian Journal of Food Technology
Food Science
The Effect of Using Different Starter Culture Combinations on Organic and Fatty Acid Compositions of Mihaliç Cheese
Acta Alimentaria
Food Science
Determining the Minimum Inhibitory Concentration of Medium Chain Fatty Acids for Generic Escherichia Coli, Enterotoxigenic Escherichia Coli, Salmonella Typhimurium, and Campylobacter Coli
Kansas Agricultural Experiment Station Research Reports
Effect of Glucose and Amino Acids on Expression of K99 Antigen in Escherichia Coli
Microbiology
Microbiology
The Effect of Heparin on the Concentrations of Triglyceriides and Free Fatty Acids in Lymph
Effect of Starter and Biopreservative From Lactic Acid Bacteria and Yeast on Chemical, Physical and Organoleptic Qualities of Mutton Salami
International Journal on Advanced Science, Engineering and Information Technology
Agricultural
Engineering
Computer Science
Biological Sciences
Analysis and Effect of Conventional Flasks in Shaking Culture of Escherichia Coli
AMB Express
Applied Microbiology
Biotechnology
Biophysics
Influence of Amino Acids on Low-Density Escherichia Coli Responses to Nutrient Downshifts
Journal of Bacteriology
Microbiology
Molecular Biology
Stepwise Metabolic Engineering of Escherichia Coli to Produce Triacylglycerol Rich in Medium-Chain Fatty Acids
Biotechnology for Biofuels
Applied Microbiology
Management
Monitoring
Renewable Energy
Energy
Sustainability
Policy
Biotechnology
Law
the Environment
