Publications in collaboration with researchers from Universidad de Navarra (8)

1997

  1. Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes

    Meat Science, Vol. 46, Núm. 3, pp. 277-284

1996

  1. Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

    Meat Science, Vol. 44, Núm. 4, pp. 227-234

  2. Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus

    Meat Science, Vol. 43, Núm. 3-4, pp. 225-234

1995

  1. Effects of the beta-adrenergic agonist salbutamol and its withdrawal on protein metabolism of lambs

    Annals of Nutrition and Metabolism, Vol. 39, Núm. 5, pp. 317-324

  2. Organ weights, muscle composition and fatty acid profiles in lambs fed salbutamol: Effect of a 5-day withdrawal period

    Meat Science, Vol. 41, Núm. 1, pp. 29-35

  3. Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process

    Meat Science, Vol. 40, Núm. 1, pp. 45-53

1993

  1. Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases

    Meat Science, Vol. 34, Núm. 2, pp. 255-264

1990

  1. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage

    Meat Science, Vol. 28, Núm. 2, pp. 111-117