Publications in collaboration with researchers from Plymouth University (2)

2013

  1. Changes in biogenic amine levels during storage of mexican-style soft and spanish-style dry-ripened sausages with different aw values under modified atmosphere

    Meat Science, Vol. 94, Núm. 3, pp. 369-375

2011

  1. Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages

    Journal of Food Science, Vol. 76, Núm. 5