Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper ( Sphenarium purpurascens ) Flour
Cruz-López, Salvador O, Álvarez-Cisneros, Yenizey M, Domínguez-Soberanes, Julieta, Escalona-Buendía, Héctor B, Sánchez, Claudia N
Published in Foods (27.02.2022)
Published in Foods (27.02.2022)
Get full text
Journal Article
Biochemical characterization of a bacteriocin-like inhibitory substance produced by Enterococcus faecium MXVK29, isolated from Mexican traditional sausage
Alvarez-Cisneros, Yenizey M, Fernández, Francisco J, Wacher-Rodarte, Carmen, Aguilar, Manuel B, Sáinz Espuñes, Teresita del Rosario, Ponce-Alquicira, Edith
Published in Journal of the science of food and agriculture (01.11.2010)
Published in Journal of the science of food and agriculture (01.11.2010)
Get full text
Journal Article
Evaluación del efecto antimicrobiano in vitro del extracto crudo de bacteriocina en combinación con conservadores químicos utilizados en la industria cárnica
Aguado Bautista, Luis A, Álvarez Cisneros, Yenizey M, Ponce Alquicira, Edith
Published in Nacameh (Mexico) (2010)
Get full text
Published in Nacameh (Mexico) (2010)
Journal Article