Publikationen, an denen er mitarbeitet MARÍA BEATRIZ HERRANZ HERNÁNDEZ (5)

2006

  1. Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages

    Meat Science, Vol. 72, Núm. 2, pp. 318-325

2005

  1. Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

    Food Chemistry, Vol. 91, Núm. 4, pp. 673-682

2004

  1. Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages

    Meat Science, Vol. 66, Núm. 1, pp. 151-163

2001

  1. Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

    Meat Science, Vol. 59, Núm. 1, pp. 87-96

2000

  1. Accelerated ripening of dry fermented sausages

    Trends in Food Science and Technology, Vol. 11, Núm. 6, pp. 201-209