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Results: 5

Authors: Beriain, MJ Chasco, J Lizaso, G
Citation: Mj. Beriain et al., Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon, FOOD CONTRO, 11(3), 2000, pp. 231-237

Authors: Beriain, MJ Lizaso, G Chasco, J
Citation: Mj. Beriain et al., Free amino acids and proteolysis involved in 'salchichon' processing, FOOD CONTRO, 11(1), 2000, pp. 41-47

Authors: Beriain, MJ Horcada, A Purroy, A Lizaso, G Chasco, J Mendizabal, JA
Citation: Mj. Beriain et al., Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights, J ANIM SCI, 78(12), 2000, pp. 3070-3077

Authors: Lizaso, G Chasco, J Beriain, MJ
Citation: G. Lizaso et al., Microbiological and biochemical changes during ripening of salchichon, a Spanish dry cured sausage, FOOD MICROB, 16(3), 1999, pp. 219-228

Authors: Horcada, A Beriain, MJ Purroy, A Lizaso, G Chasco, J
Citation: A. Horcada et al., Effect of sex on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa), ANIM SCI, 67, 1998, pp. 541-547
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