Lista de obras -

A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training

artículo científico publicado en 2016

Detection of factors influencing nitrite determination in meat.

artículo científico publicado en 2003

Effect of different post mortem temperatures on carcass quality of suckling lamb.

artículo científico publicado en 2013

Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

artículo científico publicado en 2009

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

artículo científico publicado en 2006

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

artículo científico publicado en 2008

Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life.

artículo científico publicado en 2016

Evaluation of different strategies to mask boar taint in cooked sausage

artículo científico publicado en 2016

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

artículo científico publicado en 2006

Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage.

artículo científico publicado en 2017

Optimization of tannin extraction from infant foods

artículo científico publicado en 2000

Prevalence of boar taint in commercial pigs from Spanish farms.

artículo científico publicado en 2015

Sensory characteristics of meat and meat products from entire male pigs

artículo científico publicado en 2017

Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

scientific article published on 05 December 2006

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

artículo científico publicado en 2008

The roles of pH extraction and colloidal protein solubility in the optimization of spectrophotometric nitrite determination in meat products via response surface methodology.

artículo científico publicado en 2008

Lista de obras de

A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training

Detection of factors influencing nitrite determination in meat.

Effect of different post mortem temperatures on carcass quality of suckling lamb.

Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

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

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life.

Evaluation of different strategies to mask boar taint in cooked sausage

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

Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage.

Optimization of tannin extraction from infant foods

Prevalence of boar taint in commercial pigs from Spanish farms.

Sensory characteristics of meat and meat products from entire male pigs

Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

The roles of pH extraction and colloidal protein solubility in the optimization of spectrophotometric nitrite determination in meat products via response surface methodology.