Publikationen in Zusammenarbeit mit Forschern von Universidad Autónoma del Estado de Hidalgo (9)

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

2006

  1. Diversity of Weissella viridescens strains associated with "Morcilla de Burgos"

    International Journal of Food Microbiology, Vol. 109, Núm. 1-2, pp. 164-168

  2. The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage

    Meat Science, Vol. 74, Núm. 3, pp. 467-475

2005

  1. Characterization and identification of lactic acid bacteria in "morcilla de Burgos"

    International Journal of Food Microbiology, Vol. 97, Núm. 3, pp. 285-296

  2. 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

2003

  1. Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage

    Meat Science, Vol. 65, Núm. 2, pp. 893-898