M. Cordero

Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR

J. J. Córdoba, Victoria Bernáldez, Alicia Rodríguez, 2015, Food Analytical Methods.

Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.

Mariana Reyes-Prieto, J. J. Córdoba, Victoria Bernáldez, 2015, Meat science.

Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”

Alicia Rodríguez, Mar Rodríguez, Juan J. Córdoba, 2013 .