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Page 1
Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review.
Crit Rev Food Sci Nutr. 2019;59(5):728-742. doi: 10.1080/10408398.2018.1495613. Epub 2018 Dec 22.
Crit Rev Food Sci Nutr. 2019.
PMID: 30580554
Review.
Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints.
de Alba M, Burgess CM, Pollard K, Perussello C, Frías-Celayeta JM, Walsh D, Carroll J, Crofton E, Griffin C, Botinestean C, Duffy G.
de Alba M, et al.
Foods. 2022 Jun 23;11(13):1850. doi: 10.3390/foods11131850.
Foods. 2022.
PMID: 35804666
Free PMC article.
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Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio.
Bravo D, de Alba M, Medina M.
Bravo D, et al. Among authors: de alba m.
Food Microbiol. 2014 Aug;41:27-32. doi: 10.1016/j.fm.2014.01.010. Epub 2014 Jan 25.
Food Microbiol. 2014.
PMID: 24750810
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High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio.
de Alba M, Bravo D, Medina M.
de Alba M, et al.
Meat Sci. 2012 Dec;92(4):823-8. doi: 10.1016/j.meatsci.2012.07.008. Epub 2012 Jul 20.
Meat Sci. 2012.
PMID: 22863078
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High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham.
de Alba M, Montiel R, Bravo D, Gaya P, Medina M.
de Alba M, et al.
Meat Sci. 2012 Jun;91(2):173-8. doi: 10.1016/j.meatsci.2012.01.015. Epub 2012 Jan 24.
Meat Sci. 2012.
PMID: 22330945
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