Universidad Autónoma del Estado de Hidalgo-ko ikertzaileekin lankidetzan egindako argitalpenak (8)

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