Hasil Pencarian - Pere Gou

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  1. 1
    Assessing the Impact of Different Technological Strategies on the Fate of <i>Salmonella</i> in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models

    Assessing the Impact of Different Technological Strategies on the Fate of <i>Salmonella</i> in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models oleh Anna Austrich-Comas, Anna Jofré, Pere Gou, Sara Bover-Cid

    Diterbitkan 2023-02-01
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  2. 2
    Dry-cured ham Kraški pršut seasoning losses as affected by PRKAG3 and CAST polymorphisms

    Dry-cured ham Kraški pršut seasoning losses as affected by PRKAG3 and CAST polymorphisms oleh Pere Gou, Véronique Santé-Lhoutellier, Martin Škrlep, Marjeta Čandek-Potokar

    Diterbitkan 2011-01-01
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  3. 3
    Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

    Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing oleh María Romo, Massimo Castellari, Ricard Bou, Pere Gou, Xavier Felipe

    Diterbitkan 2023-07-01
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  4. 4
    Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate

    Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate oleh Andres Abea, Pere Gou, Maria Dolors Guardia, Sancho Bañon, Israel Muñoz

    Diterbitkan 2021-12-01
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  5. 5
    Innovations in spray drying technology for liquid food processing: Design, mechanisms, and potential for application

    Innovations in spray drying technology for liquid food processing: Design, mechanisms, and potential for application oleh Adriana Dantas, Marc Piella-Rifà, Diogo Pontes Costa, Xavier Felipe, Pere Gou

    Diterbitkan 2024-06-01
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  6. 6
    Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing

    Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing oleh Anna Austrich-Comas, Cristina Serra-Castelló, Anna Jofré, Pere Gou, Sara Bover-Cid

    Diterbitkan 2022-09-01
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  7. 7
    Green ham pH value affects proteomic profile of dry-cured ham

    Green ham pH value affects proteomic profile of dry-cured ham oleh Pere Gou, Marjeta Čandek-Potokar, Véronique Santé-Lhoutellier, Branka Javornik, Stanislav Mandelc, Martin Škrlep

    Diterbitkan 2010-04-01
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  8. 8
    Growth and Non-Thermal Inactivation of <i>Staphylococcus aureus</i> in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature

    Growth and Non-Thermal Inactivation of <i>Staphylococcus aureus</i> in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature oleh Anna Austrich-Comas, Cristina Serra-Castelló, Maria Viella, Pere Gou, Anna Jofré, Sara Bover-Cid

    Diterbitkan 2023-05-01
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