Publications by the researcher in collaboration with Bettit Karim Salvá (8)


  1. Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 127-153


  1. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

    Journal of Food Science, Vol. 81, Núm. 8, pp. C1891-C1898


  1. Chemical composition of alpaca (Vicugna pacos) charqui

    Food Chemistry, Vol. 130, Núm. 2, pp. 329-334