Publications by the researcher in collaboration with María del Camino García Fontán (2)

2006

  1. Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)

    Food Control, Vol. 17, Núm. 3, pp. 213-221

2005

  1. Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

    Food Chemistry, Vol. 92, Núm. 3, pp. 413-424