VV. AA., Elaborador de conservas de productos de la pesca, Editorial Ideas Propias,
Jean Pierre Nicolle et Camille Knockaert, Les conserves del produits de la mer, IFREMER,
Dong Sun Lee, Kit L. Yam y Piergiovanni L, Food Packaging Science and Technology, CRC Press,
Philip Richardson, In-pack processed foods, Woodhead Publishing Ltd,
Ana G. Cabado y Juan M. Vieites, Quality Parameters in Canned Seafoods, Nova Science Publishers, Inc,
Joseph Kerry, Smart Packaging Technologies, John Willey & Sons Ltd,
Bibliografía Complementaria
C. Piñeiro, J. Barros-Velázquez, and S. P. Aubourg, Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods, Trends in Food Science and Technology,
C. Campos, O. Rodríguez, P. Calo-Mata, M. Prado and J. Barros-Velázquez, Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima), Food Research International,
P. Calo, S. Arlindo, K. Boehme, T. de Miguel, A. Pascoal and J. Barros-Velázquez, Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products, Food and Bioprocess Technology,
S. Arlindo, P. Calo, C. Franco, M. Prado, A. Cepeda and J. Barros-Velázquez, Single nucleotide polymorphism analysis of the enterocin P structural gene in Enterococcus faecium strains isolated from nonfermented animal foods, Molecular Nutrition and Food Research,
S.V. Hosseini, S. Arlindo, K. Böhme, I. Fernández-No, P. Calo-Mata and J. Barros-Velázquez, Genetic and probiotic profiling of bacteriocin-producing Enterococcus faecium strains isolated from non-fermented animal foods, Journal of Applied Microbiology,
Minia Sanjuás-Rey, Bibiana García-Soto, Jorge Barros-Velázquez, José R. Fuertes-Gamundi & Sa, Effect of a two-step natural organic acid treatment on microbial activity and lipid damage during blue whiting (Micromesistius poutassou) chilling., International Journal of Food Science & Techno,
Bibiana García-Soto, Minia Sanjuás, Jorge Barros-Velázquez, José R. Fuertes-Gamundi and Santiago P., Preservative effect of an organic acid-icing system on chilled fish lipids., European Journal of Lipid Science and Technology,
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VV. AA., Elaborador de conservas de productos de la pesca, Editorial Ideas Propias,