M. González

Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices.

C. Martínez, M. Combina, L. Mercado, 2017, Food microbiology.

Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces.

Graham Purnell, Christian James, Janet E L Corry, 2007, International journal of food microbiology.

Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing

M. Combina, L. Mercado, N. Szerman, 2019, Food and Bioprocess Technology.