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Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
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Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

Casado, E.M.,University of Extremadura, Caceres (Spain). Food Hygiene and Safety ; Cordoba, J.J.,University of Extremadura, Caceres (Spain). Food Hygiene and Safety ; Andrade, M.J.,University of Extremadura, Caceres (Spain). Food Hygiene and Safety ; Rodriguez, M.,University of Extremadura, Caceres (Spain). Food Hygiene and Safety

Czech Journal of Food Sciences, 2011-01, Vol.29 (5), p.463-470 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Enzymatic determination of primary normal alcohols as apparent ethanol content in honey
Enzymatic determination of primary normal alcohols as apparent ethanol content in honey
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Enzymatic determination of primary normal alcohols as apparent ethanol content in honey

Huidobro, J.F. (Universidad de Santiago, Santiago de Compostela, Spain.) ; Rea, M.E ; Branquinho de Andrade, P.C ; Sanchez, M.P ; Sancho, M.T ; Muniategui, S ; Simal-Lozano, J

Journal of agricultural and food chemistry, 1994-09, Vol.42 (9), p.1975-1978 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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