Publicaciones en las que colabora con María Inmaculada Franco Matilla (3)

2006

  1. Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)

    Food Control, Vol. 17, Núm. 3, pp. 213-221

2005

  1. Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

    Food Chemistry, Vol. 92, Núm. 3, pp. 413-424

2002

  1. Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage

    Food Chemistry, Vol. 78, Núm. 3, pp. 339-345