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Lista de obras de Inmaculada Franco

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.

artículo científico publicado en 2007

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment

artículo científico publicado en 2006

Metabolic characterization of Bacillus subtilis and Bacillus amyloliquefaciens strains isolated from traditional dry-cured sausages

artículo científico publicado en 2014

Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering.

artículo científico publicado en 2014

Microbiological characteristics of "androlla", a Spanish traditional pork sausage.

artículo científico publicado en 2006

Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage.

artículo científico publicado en 2012

Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages ⬇️

artículo científico publicado el 11 de junio de 2010

Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

artículo científico publicado en 2008

Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines.

artículo científico publicado en 2012

Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

artículo científico publicado en 2012

The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity.

artículo científico publicado en 2007

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