Publicaciones en las que colabora con Elaia Muguerza (6)

2004

  1. Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: Nutritional benefits and evaluation of oxidation

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 9, pp. 1061-1068

  2. New formulations for healthier dry fermented sausages: A review

    Trends in Food Science and Technology, Vol. 15, Núm. 9, pp. 452-457

2003

  1. Effect of fat level and partial replacement of pork backfat with olive oil on the lipid oxidation and volatile compounds of Greek dry fermented sausages

    Journal of Food Science, Vol. 68, Núm. 4, pp. 1531-1536

  2. Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil

    Meat Science, Vol. 65, Núm. 4, pp. 1361-1367

2002

  1. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

    Meat Science, Vol. 61, Núm. 4, pp. 397-404

2001

  1. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage

    Meat Science, Vol. 59, Núm. 3, pp. 251-258