Gluten: salud, seguridad y sociedad - GIU 21/053


Universidad de Córdoba
Córdoba, EspañaPublications in collaboration with researchers from Universidad de Córdoba (9)
1992
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Comparison of three M17 media for the enumeration of Streptococcus thermophilus in fermented dairy products
Journal of Food Protection, Vol. 55, Núm. 12, pp. 999-1000
1991
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Contaminating mycoflora in fermented milk
Journal of Food Protection, Vol. 54, Núm. 2, pp. 131-132
1990
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Antimycotic and antiaflatoxigenic activity of oregano (Origanum vulgare, L.) and thyme (Thymus vulgaris, L.)
Journal of Food Protection, Vol. 53, Núm. 8, pp. 697-700
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Effects of some spices on the growth of Aspergillus niger
Microbiologie Aliments Nutrition, Vol. 8, Núm. 2, pp. 197-201
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Growth and survival of Aspergillus parasiticus in commercial yoghurt
Microbiologie Aliments Nutrition, Vol. 8, Núm. 1, pp. 81-83
1989
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AISLAMIENTO DE CEPAS DE ASPERGILLUS FLAVUS TOXIGENICAS EN EL MEMBRILLO (CIDONIA VULGARIS, PERS.) Y DERIVADOS
Microbiologie Aliments Nutrition, Vol. 7, Núm. 2, pp. 183-186
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Heavy metal uptake from greenhouse border soils for edible vegetables
Journal of the Science of Food and Agriculture, Vol. 49, Núm. 3, pp. 307-314
1988
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Mercury content in different species of mushrooms grown in Spain
J. FOOD PROTECT., Vol. 51, Núm. 3, pp. 205-207
1987
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Microbiological quality of pepper (Piper nigrum). II. Food poisoning bacteria
Microbiologie Aliments Nutrition, Vol. 5, Núm. 1, pp. 83-86