E. Petri

Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds.

M. Beriáin, K. Insausti, V. Goñi, 2005, Meat science.

House dust mite in different altitudes of Grisons.

G. Menz, C. Virchow, P. Lind, 1987, Experientia. Supplementum.

Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables

S. García, E. Petri, M. Rodríguez, 2015, International journal of environmental research and public health.

The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.

M. Beriáin, K. Insausti, M. V. Sarriés, 2011, Meat science.

Effect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa).

P. Vírseda, I. Angós, C. Arroqui, 2008, Journal of food science.

Seasonal changes in photosynthetic activity and carbohydrate content in leaves and fruit of three fig cultivars (Ficus carica L.)

S. Vemmos, E. Petri, Vasilis Stournaras, 2013 .

Minimum effective dose of peracetic acid against 
E. coli in cut lettuce wash water and its application in the fresh-cut industry

R. Virto, E. Petri, J. Parra, 2023, Acta Horticulturae.

Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds.

M. Beriáin, K. Insausti, V. Goñi, 2005, Meat science.