Viticultura y Enologia (GIRVITEN)
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Universidade de Santiago de Compostela
Santiago de Compostela, EspañaPublicacións en colaboración con investigadores/as de Universidade de Santiago de Compostela (8)
2002
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Development of a sensory profile for the specific denomination “Galician potato”
Food Quality and Preference, Vol. 13, Núm. 2, pp. 99-106
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Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage
Journal of the Science of Food and Agriculture, Vol. 82, Núm. 3, pp. 273-279
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Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres
Meat Science, Vol. 62, Núm. 1, pp. 67-71
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Surimi-derived elver substitutes: Microscopic appearance and physicochemical and sensory properties
Journal of Food Science, Vol. 67, Núm. 1, pp. 351-355
1998
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Colour changes during manufacture of Galician chorizo sausage
European Food Research and Technology, Vol. 207, Núm. 1, pp. 18-21
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Colour changes during manufacture of Galician chorizo sausage
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 1, pp. 18-21
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Sensory and physicochemical changes occurring during storage of Galician chorizo in oil
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 5, pp. 308-310
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Sensory and physicochemical changes occurring during storage of Galician chorizo in oil
European Food Research and Technology, Vol. 206, Núm. 5, pp. 308-310