Publicacions en col·laboració amb investigadors/es de Universidad Autónoma del Estado de Hidalgo (10)

2023

  1. Influence of new preservation techniques on sensory characteristics of "Morcilla de Burgos"

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 473-474

2021

  1. Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 409-425

2019

  1. Teorías de la reproducción y de la resistencia en los sistemas escolares. Reflexiones en torno al género, clase, etnia y orientación sexual

    Trabajo social hoy, Núm. 86, pp. 25-36

2009

  1. Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos

    Meat Science, Vol. 81, Núm. 1, pp. 171-177

2008

  1. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage

    Food Microbiology, Vol. 25, Núm. 1, pp. 154-161

2006

  1. Diversity of Weissella viridescens strains associated with "Morcilla de Burgos"

    International Journal of Food Microbiology, Vol. 109, Núm. 1-2, pp. 164-168

  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. Characterization and identification of lactic acid bacteria in "morcilla de Burgos"

    International Journal of Food Microbiology, Vol. 97, Núm. 3, pp. 285-296

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

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