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7. New developments in RiPP discovery, enzymology and engineering

8. Food Biopreservation

9. Bacteriocins

15. Correlations among Resistances to Different Antimicrobial Compounds in Salmonella Strains from Hen Eggshells.

16. Inactivation of Listeria in Foods Packed in Films Activated with Enterocin AS-48 plus Thymol Singly or in Combination with High-Hydrostatic Pressure Treatment.

18. Protective Cultures

19. Bacterial Inactivation by Using Plastic Materials Activated with Combinations of Natural Antimicrobials.

20. Biopreservation of Milk and Dairy Products

21. Biopreservation of Vegetable Foods

22. Regulations

23. Biopreservation of Seafoods

24. Biopreservation of Meats and Meat Products

25. Application of Lactic Acid Bacteria and Their Bacteriocins for Food Biopreservation

26. Natural Antimicrobials for Food Biopreservation

27. Biopreservation of Egg Products

28. Influencia de los métodos de procesado en la biodiversidad bacteriana y la resistencia a antimicrobianos en alimentos vegetales

29. Introduction

30. Biodiversidad, producción de bacteriocinas, seguridad y propiedades funcionales de cepas bacterianas aisladas de leche materna

31. EVALUACIÓN DE LA CORRESISTENCIA A METALES PESADOS Y ANTIBIÓTICOS EN MICROORGANISMOS PROCEDENTES DE SUELOS DE OLIVAR ECOLÓGICO Y TRADICIONAL DE LA PROVINCIA DE JAÉN. MECANISMOS MOLECULARES IMPLICADOS

32. Efecto de recubrimientos activos y tratamientos con altas presiones en la biodiversidad bacteriana de dos alimentos modelo

33. Resistencias a diferentes antimicrobianos en cepas bacterianas procedentes de pescado

34. Resistencias a agentes antimicrobianos en bacterias de origen lácteo y avícola

35. New developments in RiPP discovery, enzymology and engineering.

36. The Cyclic Antibacterial Peptide Enterocin AS-48: Isolation, Mode of Action, and Possible Food Applications.

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