María Mercedes Aguirrezábal Moreno-rekin lankidetzan egindako argitalpenak (5)

2000

  1. The effect of paprika, garlic and salt on rancidity in dry sausages

    Meat Science, Vol. 54, Núm. 1, pp. 77-81

1998

  1. Spanish paprika and garlic as sources of compounds of technological interest for the production of dry fermented sausages

    Sciences des Aliments, Vol. 18, Núm. 4, pp. 409-414

1997

  1. Volatile Compounds in Spanish Paprika

    Journal of Food Composition and Analysis, Vol. 10, Núm. 3, pp. 225-232

1996

  1. Taste compounds in chorizo and their changes during ripening

    Meat Science, Vol. 44, Núm. 4, pp. 245-254

1989

  1. Evolución de los aminoácidos libres durante la maduración del "chorizo"

    Anales de la Facultad de Veterinaria de León, Año 35, Núm. 35, pp. 79-86