Publicaciones en colaboración con investigadores/as de Universidad Autónoma del Estado de Hidalgo (5)

2023

  1. Influence of new preservation techniques on sensory characteristics of "Morcilla de Burgos"

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 473-474

2021

  1. Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 409-425

2009

  1. Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos

    Meat Science, Vol. 81, Núm. 1, pp. 171-177

2008

  1. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage

    Food Microbiology, Vol. 25, Núm. 1, pp. 154-161

2005

  1. Microbiological and sensory changes in "morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging

    Meat Science, Vol. 71, Núm. 2, pp. 249-255