W. Albarracín

Salt in food processing; usage and reduction: a review

J. Barat, R. Grau, W. Albarracín, 2011 .

Physical and Microbiological Evaluation of Chitosan Films: Effect of Essential Oils and Storage

N. Valderrama, N. Algecira, W. Albarracín, 2015 .

Study of salting and post-salting stages of fresh and thawed Iberian hams.

F. Toldrá, T. Antequera, J. Barat, 2008, Meat science.

Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

T. Antequera, J. Barat, R. Grau, 2011 .

Electroencephalographic spectrum power of sheep's brain after stunning

M. J. Rojas, W. Albarracín, Iván C. Sánchez-Barrera, 2014 .