E. Muguerza

Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil.

D. Ansorena, I. Astiasarán, E. Muguerza, 2003, Meat Science.

New formulations for healthier dry fermented sausages: a review

D. Ansorena, I. Astiasarán, O. Gimeno, 2004 .

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages.

D. Ansorena, I. Astiasarán, J. G. Bloukas, 2002, Meat science.

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.

D. Ansorena, I. Astiasarán, O. Gimeno, 2001, Meat science.

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

D. Ansorena, I. Astiasarán, J. G. Bloukas, 2003 .

Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation

D. Ansorena, I. Astiasarán, E. Muguerza, 2004 .