M. García-Esteban

Optimization of instrumental colour analysis in dry-cured ham.

Iciar Astiasarán, D. Ansorena, I. Astiasarán, 2003, Meat science.

Comparison of simultaneous distillation extraction (SDE) and solid‐phase microextraction (SPME) for the analysis of volatile compounds in dry‐cured ham

D. Ansorena, I. Astiasarán, M. García-Esteban, 2004 .

Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME).

D. Ansorena, I. Astiasarán, M. García-Esteban, 2004, Talanta.

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality.

D. Ansorena, I. Astiasarán, M. García-Esteban, 2004, Meat science.