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    High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio by Masana, Marcelo Oscar, Barrio, Yanina Ximena, Palladino, Pablo Martin, Sancho, Ana Maria, Vaudagna, Sergio Ramon

    Published 2018
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    info:ar-repo/semantics/artículo
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    Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices by Dallagnol, Andrea Micaela, Barrio, Yanina Ximena, Cap, Mariana, Szerman, Natalia, Castellano, Patricia Haydee, Vaudagna, Sergio Ramon, Vignolo, Graciela Margarita

    Published 2018
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    Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio by Szerman, Natalia, Barrio, Yanina Ximena, Schroeder, Belén, Martinez, Paula, Sancho, Ana Maria, Sanow, Luis Claudio, Vaudagna, Sergio Ramon

    Published 2019
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  4. Cover Image

    High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio by Masana, Marcelo Oscar, Barrio, Yanina Ximena, Palladino, Pablo Martin, Sancho, Ana Maria, Vaudagna, Sergio Ramon

    Published 2019
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    info:ar-repo/semantics/artículo
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    Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying by Rodriguez, Anabel, Sancho, Ana Maria, Barrio, Yanina Ximena, Rosito, Pablo, Gozzi, Marta Sofía

    Published 2019
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    info:ar-repo/semantics/artículo

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