VIAF

Virtual International Authority File

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Leader 00000nz a2200037n 45 0
001 WKP|Q56419389 (VIAF cluster) (Authority/Source Record)
003 WKP
005 20241221010843.0
008 241221nneanz||abbn n and d
035 ‎‡a (WKP)Q56419389‏
024 ‎‡a 0000-0001-5252-2589‏ ‎‡2 orcid‏
035 ‎‡a (OCoLC)Q56419389‏
100 0 ‎‡a Belén Martín‏ ‎‡c researcher‏ ‎‡9 en‏
375 ‎‡a 2‏ ‎‡2 iso5218‏
400 0 ‎‡a Belén Martín‏ ‎‡c wetenschapper‏ ‎‡9 nl‏
670 ‎‡a Author's Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure‏
670 ‎‡a Author's Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages‏
670 ‎‡a Author's Diversity and distribution of Listeria monocytogenes in meat processing plants‏
670 ‎‡a Author's Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.‏
670 ‎‡a Author's Identification of Enterococcus species by melting curve analysis of restriction fragments.‏
670 ‎‡a Author's Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.‏
670 ‎‡a Author's Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.‏
670 ‎‡a Author's Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.‏
670 ‎‡a Author's Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment‏
670 ‎‡a Author's Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method.‏
670 ‎‡a Author's Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR‏
670 ‎‡a Author's Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.‏
670 ‎‡a Author's The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.‏
670 ‎‡a Author's Volatile profile and microbiological characterization of hollow defect in dry-cured ham.‏
909 ‎‡a (orcid) 0000000152522589‏ ‎‡9 1‏
919 ‎‡a characterizationoflacticacidbacteriaisolatedfrominfantfaecesaspotentialprobioticstarterculturesforfermentedsausages‏ ‎‡A Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages‏ ‎‡9 1‏
919 ‎‡a assessmentofsafeenterococciasbioprotectiveculturesinlowacidfermentedsausagescombinedwithhighhydrostaticpressure‏ ‎‡A Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure‏ ‎‡9 1‏
919 ‎‡a volatileprofileandmicrobiologicalcharacterizationofhollowdefectindrycuredham‏ ‎‡A Volatile profile and microbiological characterization of hollow defect in dry-cured ham.‏ ‎‡9 1‏
919 ‎‡a potentialprobioticlactobacillusrhamnosusctc1679survivesthepassagethroughthegastrointestinaltractanditsuseasstartercultureresultsinsafenutritionallyenhancedfermentedsausages‏ ‎‡A The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.‏ ‎‡9 1‏
919 ‎‡a safetypropertiesandmolecularstraintypingoflacticacidbacteriafromslightlyfermentedsausages‏ ‎‡A Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.‏ ‎‡9 1‏
919 ‎‡a rapidquantitativedetectionoflactobacillussakeiinmeatandfermentedsausagesbyrealtimepcr‏ ‎‡A Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR‏ ‎‡9 1‏
919 ‎‡a quantificationoflisteriamonocytogenesinfermentedsausagesbympnpcrmethod‏ ‎‡A Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method.‏ ‎‡9 1‏
919 ‎‡a proteinsynthesisinlacticacidandpathogenicbacteriaduringrecoveryfromahighpressuretreatment‏ ‎‡A Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment‏ ‎‡9 1‏
919 ‎‡a prevalenceofsalmonellasppandlisteriamonocytogenesatsmallscalespanishfactoriesproducingtraditionalfermentedsausages‏ ‎‡A Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.‏ ‎‡9 1‏
919 ‎‡a moleculartechnologicalandsafetycharacterizationofgrampositivecatalasepositivecoccifromslightlyfermentedsausages‏ ‎‡A Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.‏ ‎‡9 1‏
919 ‎‡a microbialqualityanddirectpcridentificationoflacticacidbacteriaandnonpathogenicstaphylococcifromartisanallowacidsausages‏ ‎‡A Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.‏ ‎‡9 1‏
919 ‎‡a identificationofenterococcusspeciesbymeltingcurveanalysisofrestrictionfragments‏ ‎‡A Identification of Enterococcus species by melting curve analysis of restriction fragments.‏ ‎‡9 1‏
919 ‎‡a identificationandtracingofenterococcussppbyrapdpcrintraditionalfermentedsausagesandmeatenvironment‏ ‎‡A Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.‏ ‎‡9 1‏
919 ‎‡a diversityanddistributionoflisteriamonocytogenesinmeatprocessingplants‏ ‎‡A Diversity and distribution of Listeria monocytogenes in meat processing plants‏ ‎‡9 1‏
946 ‎‡a a‏ ‎‡9 1‏
996 ‎‡2 LC|no2016153709‏
996 ‎‡2 ISNI|0000000048649723‏
996 ‎‡2 BNC|981058605008606706‏
996 ‎‡2 BNE|XX892379‏
996 ‎‡2 N6I|vtls000069798‏
996 ‎‡2 RERO|A012122603‏
996 ‎‡2 ISNI|0000000080586136‏
996 ‎‡2 NUKAT|nx2023419117‏
996 ‎‡2 N6I|vtls002076320‏
996 ‎‡2 ISNI|0000000501076653‏
996 ‎‡2 SUDOC|153557478‏
996 ‎‡2 LC|n 99263372‏
996 ‎‡2 BNC|981058530000206706‏
996 ‎‡2 ISNI|000000005946605X‏
996 ‎‡2 LC|no2004058803‏
996 ‎‡2 RERO|A023061302‏
996 ‎‡2 CAOONL|ncf10722265‏
996 ‎‡2 PLWABN|9810557319005606‏
996 ‎‡2 ISNI|0000000060879644‏
996 ‎‡2 BNE|XX1410166‏
996 ‎‡2 LC|n 87142306‏
996 ‎‡2 BNF|14978696‏
996 ‎‡2 NSK|000594855‏
996 ‎‡2 NDL|001170500‏
996 ‎‡2 LC|n 91002353‏
996 ‎‡2 BIBSYS|90133937‏
996 ‎‡2 RERO|A003565753‏
996 ‎‡2 BNE|XX1616803‏
996 ‎‡2 LC|no2023130784‏
996 ‎‡2 LC|n 83156844‏
996 ‎‡2 ISNI|000000035907711X‏
996 ‎‡2 ISNI|0000000115616850‏
996 ‎‡2 LC|no2013141534‏
996 ‎‡2 BNC|981058512956606706‏
996 ‎‡2 BIBSYS|8011392‏
996 ‎‡2 BNE|XX5579517‏
996 ‎‡2 LC|n 89644097‏
996 ‎‡2 BNF|14978686‏
996 ‎‡2 SUDOC|108872866‏
996 ‎‡2 BNE|XX6417443‏
996 ‎‡2 SUDOC|07734152X‏
996 ‎‡2 BNC|981060957804006706‏
996 ‎‡2 BNF|14407117‏
996 ‎‡2 BNC|981060875675506706‏
996 ‎‡2 LC|no2019187420‏
996 ‎‡2 DE633|pe197292‏
996 ‎‡2 RERO|A025683250‏
996 ‎‡2 DNB|1138308358‏
996 ‎‡2 PTBNP|1911902‏
996 ‎‡2 BNC|981058513178506706‏
997 ‎‡a 0 0 lived 0 0‏ ‎‡9 1‏