Consuelo González-Fernández

The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage

Consuelo González-Fernández, Eva M. Santos, Jordi Rovira et al. · Meat Science · 2006 · 116 citations

Starter Culture, Food Composition, Food Analysis +7

Comparative study of lactic acid bacteria house flora isolated in different varieties of `chorizo'

Eva M. Santos, Consuelo González-Fernández, Isabel Jaime et al. · International Journal of Food Microbiology · 1998 · 74 citations

Probiotic, Food Fermentation, Different Varieties +7

Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage

Eva M. Santos, Consuelo González-Fernández, Isabel Jaime et al. · Meat Science · 2003 · 74 citations

Meat Science, Sensory Characterisation

Microbiological and sensory changes in “Morcilla de Burgos” preserved in air, vacuum and modified atmosphere packaging

Eva M. Santos, Ana M. Diez, Consuelo González-Fernández et al. · Meat Science · 2005 · 58 citations

Biology, Food Packaging, Burgos ” +11

Influence of storage period and packaging method on sliced dry cured beef “Cecina de Leon”: Effects on microbiological, physicochemical and sensory quality

Begoña Rubio, Consuelo González-Fernández, Ma Dolores Garcı ́a-Cachán et al. · Meat Science · 2006 · 52 citations

Storage Period, Meat Packaging, Shelf Life +9