Search Results - Sanchez-Fuertes, M.A.

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  1. 1
    Application of a mathematical model to describe the behaviour of the Lactobacillus spp. during the ripening of a Spanish dry fermented sausage (Chorizo)

    Application of a mathematical model to describe the behaviour of the Lactobacillus spp. during the ripening of a Spanish dry fermented sausage (Chorizo) by Bello, J., Sanchez-Fuertes, M.A.

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  2. 2
    Development of mathematical model to describe the acidification occurring during the ripening of dry fermented sausage

    Development of mathematical model to describe the acidification occurring during the ripening of dry fermented sausage by Bello, J., Sanchez-Fuertes, M.A.

    Published in Food chemistry
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  3. 3
    Application of a mathematical model for the inhibition of Enterobacteriaceae and clostridia during a sausage curing process

    Application of a mathematical model for the inhibition of Enterobacteriaceae and clostridia during a sausage curing process by Bello, J. (University of Navarre, Pamplona, Spain.), Sanchez-Fuertes, M.A

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