Publications in collaboration with researchers from Instituto de Ciencia y Tecnología de Alimentos y Nutrición (3)

2010

  1. The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters

    Food Control, Vol. 21, Núm. 5, pp. 679-685

2006

  1. Effect of a bacteriocin produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens on Spanish raw meat

    Meat Science, Vol. 72, Núm. 1, pp. 57-61

2002

  1. Bacteriocinogenic activity from starter cultures used in Spanish meat industry

    Meat Science, Vol. 62, Núm. 2, pp. 237-243