(FFN) Ciencias de la Alimentación y Fisiología
Departamento académico
Aristotle University of Thessaloniki
Salónica, GreciaPublicaciones en colaboración con investigadores/as de Aristotle University of Thessaloniki (4)
2023
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HBM4EU-MOM: Prenatal methylmercury-exposure control in five countries through suitable dietary advice for pregnancy – Study design and characteristics of participants
International Journal of Hygiene and Environmental Health, Vol. 252
2003
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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
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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
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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