C. González-Fernández

发表

The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage.

I. Jaime, J. Rovira, E. Santos, 2006, Meat science.

The Anatomical Origin of Raw Meat Affects the Sensory and Chemical Characteristics of a Dry-Cured Beef Product: Cecina de León

I. Jaime, C. González-Fernández, B. Martínez, 2008 .

Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage

I. Jaime, J. Rovira, E. Santos, 2003 .

Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'.

I. Jaime, J. Rovira, E. Santos, 1998, International journal of food microbiology.

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality.

I. Jaime, J. Rovira, C. González-Fernández, 2006, Meat science.

Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león".

I. Jaime, J. Rovira, C. González-Fernández, 2007, Meat science.

Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging.

A. Diez, I. Jaime, J. Rovira, 2005, Meat science.

Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.

I. Jaime, J. Rovira, E. Santos, 2003, Meat science.

Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging.

A. Diez, I. Jaime, J. Rovira, 2005, Meat science.

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality.

I. Jaime, J. Rovira, C. González-Fernández, 2006, Meat science.