José Marı́a Zumalacárregui

The effect of paprika, garlic and salt on rancidity in dry sausages

María M. Aguirrezábal, Javier Mateo, Martha C. Domínguez et al. · Meat Science · 2000 · 200 citations

Food Chemistry, Food Analysis, Food Preservation +8

Prevalence of Salmonella and Campylobacter in retail chicken meat in Spain

I. Gómez, José Marı́a Zumalacárregui · International Journal of Food Microbiology · 2002 · 167 citations

Poultry Disease, Retail Chicken Meat, Foodborne Illness +11

Characterization of Micrococcaceae isolated from salt used for Spanish dry-cured ham

Mirian Cordero, José Marı́a Zumalacárregui · Letters in Applied Microbiology · 2000 · 86 citations

Nutrient composition and technological quality of meat from alpacas reared in Peru

Bettit K. Salvá, José Marı́a Zumalacárregui, Ana Cristina Figueira et al. · Meat Science · 2009 · 68 citations

Nutrition, Nutrient Composition, Animal Science +12

Changes in several constituents during the ripening of ‘Chorizo’ — A spanish dry sausage

A.L. Lois, Lubin Gutiérrez, José Marı́a Zumalacárregui et al. · Meat Science · 1987 · 64 citations

Food Chemistry, Food Composition, Food Analysis +7