G. A. Fista

Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters.

J. G. Bloukas, M. Deda, G. Fista, 2007, Meat science.

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.