Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination...

por Blanco – Lizarazo, Carla María, Sierra-Cadavid, Andrea, Montoya R, Alejandra M., Ospina-E, Juan Camilo
Publicado 2022

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

por Blanco-Lizarazo, Carla María, Sotelo-Díaz, Indira, Arjona-Roman, José Luis, Adriana Llorente-Bousquets, Miranda-Ruvalcaba, René
Publicado 2018