José Bello

Characterization of chorizo de Pamplona: instrumental measurements of colour and texture

Iciar Astiasarán, D. Ansorena, I. Astiasarán, 2000 .

Deep-fat frying modifies high-fat fish lipid fraction

Iciar Astiasarán, I. Astiasarán, José Bello, 1998 .