GARRO MARISA S; RIVAS FRANCO P; GARRO OSCAR A

Solid state fermentation in food processing: advances in reactor design and novel applications

Innovative Food Processing Technologies

Lugar: Amsterdam; Año: 2021; p. 165 - 182

CAMPOS, CARMEN A.; CASTRO, MARCELA P.; CAYRÉ, MARÍA E.; RIVAS, FRANCO P.

The use of bacteriocins against meat-borne pathogens

Advanced technologies for meat processing

Lugar: Boca Raton; Año: 2017;

CASTRO, MARCELA P.; CAYRÉ, MARÍA E.; PALAVECINO, NOELIA Z.; RIVAS, FRANCO P.

Control of pathogens in cooked meat products: the beneficial role of lactic acid bacteria

The Battle Against Microbial Pathogens: Basic Science, Technological Advances and Educational Programs.

Lugar: Badajoz; Año: 2015; p. 310 - 318

CAMPOS, CARMEN A.; CASTRO, MARCELA P.; FRANCO P. RIVAS; LAURA I. SCHELEGUEDA

Bacteriocins in food: evaluation of the factors affecting their effectiveness

Microbial pathogens and strategies for combating them: science, technology and education

Lugar: Badajoz; Año: 2013; p. 994 - 1004