Author/Creator: Aymerich, T. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Aymerich, T.

1. Inactivation of Listeria monocytogenes by pulsed light in packaged and sliced salpicão, a ready-to-eat traditional cured smoked meat sausage. (1st April 2023)

Authors:: Borges, A.; Baptista, E.; Aymerich, T.; Alves, S.P.; Gama, L.T.; Fraqueza, M.J.
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 179(2023)
Page Start:
Record Type:: Journal Article
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2. Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods. (September 2022)

Authors:: Rubiño, S.; Peteiro, C.; Aymerich, T.; Hortós, M.
Journal:: Food research international
Issue:: Volume 159(2022)
Page Start:
Record Type:: Journal Article
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3. Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham. (September 2015)

Authors:: Bover-Cid, S.; Belletti, N.; Aymerich, T.; Garriga, M.
Journal:: Food research international
Issue:: Volume 75(2015:Sep.)
Page Start:: 194
Record Type:: Journal Article
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4. Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham. (September 2015)

Authors:: Bover-Cid, S.; Belletti, N.; Aymerich, T.; Garriga, M.
Journal:: Food research international
Issue:: Volume 75(2015:Sep.)
Page Start:: 194
Record Type:: Journal Article
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5. Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing. (January 2017)

Authors:: Bover-Cid, S.; Belletti, N.; Aymerich, T.; Garriga, M.
Journal:: Meat science
Issue:: Volume 123(2017)
Page Start:: 120
Record Type:: Journal Article
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