Consuelo González Fernández-rekin lankidetzan egindako argitalpenak (9)

2007

  1. Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"

    Meat Science, Vol. 75, Núm. 3, pp. 515-522

2006

  1. Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality

    Meat Science, Vol. 74, Núm. 4, pp. 710-717

  2. The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage

    Meat Science, Vol. 74, Núm. 3, pp. 467-475

2005

  1. Microbiological and sensory changes in "morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging

    Meat Science, Vol. 71, Núm. 2, pp. 249-255

2003

  1. Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage

    Food Microbiology, Vol. 20, Núm. 3, pp. 275-284

  2. Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage

    Meat Science, Vol. 65, Núm. 2, pp. 893-898

1998

  1. Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'

    International Journal of Food Microbiology, Vol. 39, Núm. 1-2, pp. 123-128

1997

  1. Identification and characterization of lactic acid bacteria isolated from traditional chorizo made in Castilla-León

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 3, Núm. 1, pp. 21-29

  2. Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 3, Núm. 1, pp. 31-42