Microbial and chemical changes in ‘Sobrasada’ during ripening

Lipolytic and oxidative changes in ‘Chorizo’ during ripening

M.C.Domínguez Fernández, J.M.Zumalacárregui Rodríguez · Meat Science · 1991 · 82 citations

Food Chemistry, Biochemistry, Ripening +2

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

Growth characteristics of meat starter cultures

John Coventry, M. W. Hickey · Meat Science · 1991 · 39 citations

Agricultural Economics, Meat Starter Cultures, Animal Production +5