María M. Aguirrezábal is an author at Universidad de León specializing in food quality, food processing, and food technology.
Top concepts
Food QualityHealthFood SafetyMeat ScienceFood ChemistryFood ProcessingFood TechnologyFood Preservation
Publications per year
1996–2000
2
2
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
Taste compounds in chorizo and their changes during ripening
Javier Mateo, María Concepción Domínguez, María M. Aguirrezábal et al. · Meat Science · 1996 · 150 citations
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