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Items: 6

1.

Prevalence of Campylobacter spp. in Poultry in Three Spanish Farms, A Slaughterhouse and A Further Processing Plant.

Perez-Arnedo I, Gonzalez-Fandos E.

Foods. 2019 Mar 26;8(3). pii: E111. doi: 10.3390/foods8030111.

2.

Efecto de la cocción sobre la capacidad antioxidante y calidad sensorial de la coliflor mínimamente procesada.

González-Fandos E, Simón A.

Nutr Hosp. 2016 Mar 25;33(2):119. doi: 10.20960/nh.119. Spanish.

3.

Effect of propionic acid on Campylobacter jejuni attached to chicken skin during refrigerated storage.

González-Fandos E, Maya N, Pérez-Arnedo I.

Int Microbiol. 2015 Sep;18(3):171-5. doi: 10.2436/20.1501.01.247.

4.

The 25th SEM Congress (Logroño, Spain, July 7-10, 2015).

González-Fandos E.

Int Microbiol. 2015 Sep;18(3):135-40. doi: 10.2436/20.1501.01.243.

5.

Efficacy of Acetic Acid against Listeria monocytogenes Attached to Poultry Skin during Refrigerated Storage.

Gonzalez-Fandos E, Herrera B.

Foods. 2014 Sep 11;3(3):527-540. doi: 10.3390/foods3030527.

6.

Prevalence of Salmonella , Yersinia , Aeromonas , Campylobacter , and Cold-Growing Escherichia coli on Freshly Dressed Lamb Carcasses.

Sierra ML, Gonzalez-Fandos E, García-López ML, Fernandez MCG, Prieto M.

J Food Prot. 1995 Nov;58(11):1183-1185. doi: 10.4315/0362-028X-58.11.1183.

PMID:
31137311

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