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Florencia Antillón

University of Costa Rica

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Publication

Featured researches published by Florencia Antillón.

Revista De Biologia Tropical | 2015

Depuración microbiológica artesanal de la piangua, Anadara tuberculosa (Mollusca: Arcidae)

Eric Wong; Florencia Antillón; Eduardo Glenn; María Isabel González

Revista De Biologia Tropical | 2001

Effect of storage temperatures on growth and survival of Escherichia coli O157: H7 inoculated in foods from a neotropical environment.

María Laura Arias; Rafael Monge-Rojas; Carolina Chaves; Florencia Antillón

Archivos Latinoamericanos De Nutricion | 1997

EFECTO DE MICROONDAS SOBRE STAPHYLOCOCCUS AUREUS Y SALMONELLA SPP. INOCULADOS EN CARNE MOLIDA CONGELADA

María Laura Arias; Manuel Jiménez; Florencia Antillón

Revista De Biologia Tropical | 2016

Occurrence of the bacteria Listeria spp. in raw milk in Costa Rica

Ma Laura Arias; Rafael Monge; Florencia Antillón; Eduardo Glenn

Archivos Latinoamericanos De Nutricion | 1998

EFECTO DE LAS MICROONDAS SOBRE LA SOBREVIVENCIA DE BACTERIAS ESPORULADAS INOCULADAS EN CARNE MOLIDA

María Laura Arias; Manuel Jiménez; Florencia Antillón

Archivos Latinoamericanos De Nutricion | 1995

[Microbiological quality of street sold fruits in San José, Costa Rica].

Rafael Monge; María Laura Arias; Florencia Antillón; Dagmar Utzinger

Archivos Latinoamericanos De Nutricion | 1995

Calidad microbiológica de frutas que se venden en puestos callejeros de San José, Costa Rica

Rafael Monge; María Laura Arias; Florencia Antillón; Dagmar Utzinger

Archivos Latinoamericanos De Nutricion | 1994

Sanitary quality of some food distributed by hospital food services of Costa Rica

Rafael Monge; María Laura Arias; Dagmar Utzinger; Florencia Antillón

Revista De Biologia Tropical | 2015

Natural presence of the bacterium Salmonella sp. in hen eggs consumed in Costa Rica.

Ma Laura Arias; Dagmar Utzinger; Florencia Antillón; Eduardo Glenn

Revista De Biologia Tropical | 2001

Growth and survival of Escherichia coli O157: H7 in meat, poultry and vegetables mixed with different concentrations of mayonnaise.

María Laura Arias; Rafael Monge-Rojas; Florencia Antillón; Carolina Chaves

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Collaboration

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María Laura Arias

University of Costa Rica

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Dagmar Utzinger

University of Costa Rica

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Eduardo Glenn

University of Costa Rica

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Rafael Monge

University of Costa Rica

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Eric Wong

University of Costa Rica

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Manuel Jiménez

University of Costa Rica

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Carolina Chaves

University of Costa Rica

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Ma Laura Arias

University of Costa Rica

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María Isabel González

University of Costa Rica

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Viviana Castro

University of Costa Rica

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