Ma Dolores García-Cachán

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

Begoña Rubio, Ma Dolores García-Cachán, Jordi Rovira et al. · Meat Science · 2008 · 138 citations

Agriculture, Biochemistry, Food Science +17

Study of the shelf life of a dry fermented sausage “salchichon” made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

Begoña Rubio, M J Martín Sánchez, Ma Dolores García-Cachán et al. · Meat Science · 2006 · 86 citations

Agriculture, Food Science, Nutritional Sciences +17

Effect of high pressure preservation on the quality of dry cured beef “Cecina de Leon”

Begoña Rubio, Ma Dolores García-Cachán, Jordi Rovira et al. · Innovative Food Science & Emerging Technologies · 2006 · 80 citations

Agriculture, Animal Sciences, Food Science +16

The effects of high pressure treatment and of storage periods on the quality of vacuum-packed “salchichón” made of raw material enriched in monounsaturated and polyunsaturated fatty acids

Begoña Rubio, Ma Dolores García-Cachán, Jordi Rovira et al. · Innovative Food Science & Emerging Technologies · 2006 · 40 citations

Agriculture, Food Science, Nutritional Sciences +17

Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: “Cecina de león”

Begoña Rubio, Consuelo González-Fernández, Ma Dolores García-Cachán et al. · Meat Science · 2006 · 34 citations

Agriculture, Animal Sciences, Food Science +17