Authors: Aguirrezabal, MM Mateo, J Dominguez, MC Zumalacarregui, JM

Citation: Mm. Aguirrezabal et al., The effect of paprika, garlic and salt on rancidity in dry sausages, MEAT SCI, 54(1), 2000, pp. 77-81

Authors: Cordero, MR Zumalacarregui, JM

Citation: Mr. Cordero et Jm. Zumalacarregui, Characterization of Micrococcaceae isolated from salt used for Spanish dry-cured ham, LETT APPL M, 31(4), 2000, pp. 303-306