Publicacións en colaboración con investigadores/as de University of Reading (3)

2003

  1. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

    International Journal of Food Microbiology, Vol. 85, Núm. 1-2, pp. 111-125

2001

  1. The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

    Meat Science, Vol. 59, Núm. 1, pp. 97-107

  2. Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork

    Journal of Chromatography A, Vol. 905, Núm. 1-2, pp. 233-240