Publications in collaboration with researchers from Aristotle University of Thessaloniki (3)

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

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