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Results: 6

Authors: GARCIA I DIEZ V ZUMALACARREGUI JM
Citation: I. Garcia et al., CHANGES IN NITROGEN FRACTIONS AND FREE AMINO-ACIDS DURING RIPENING OFSPANISH DRIED BEEF CECINA, Journal of muscle foods, 9(3), 1998, pp. 257-266

Authors: AGUIRREZABAL M MATEO J DOMINGUEZ C ZUMALACARREGUI JM
Citation: M. Aguirrezabal et al., SPANISH PAPRIKA AND GARLIC AS SOURCES OF COMPOUNDS OF TECHNOLOGICAL INTEREST FOR THE PRODUCTION OF DRY FERMENTED SAUSAGES, Sciences des aliments, 18(4), 1998, pp. 409-414

Authors: GARCIA I DIEZ V ZUMALACARREGUI JM
Citation: I. Garcia et al., CHANGES IN PROTEINS DURING THE RIPENING OF SPANISH DRIED BEEF CECINA, Meat science, 46(4), 1997, pp. 379-385

Authors: MATEO J DOMINGUEZ MC AGUIRREZABAL MM ZUMALACARREGUI JM
Citation: J. Mateo et al., TASTE COMPOUNDS IN CHORIZO AND THEIR CHANGES DURING RIPENING, Meat science, 44(4), 1996, pp. 245-254

Authors: MATEO J ZUMALACARREGUI JM
Citation: J. Mateo et Jm. Zumalacarregui, VOLATILE COMPOUNDS IN CHORIZO AND THEIR CHANGES DURING RIPENING, Meat science, 44(4), 1996, pp. 255-273

Authors: GARCIA I ZUMALACARREGUI JM DIEZ V
Citation: I. Garcia et al., MICROBIAL SUCCESSION AND IDENTIFICATION OF MICROCOCCACEAE IN DRIED BEEF CECINA, AN INTERMEDIATE MOISTURE MEAT PRODUCT, Food microbiology, 12(4), 1995, pp. 309-315
Risultati: 1-6 |