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Meat Science|November 9, 2011
Simple test for differentiation between fresh pork and frozen/thawed porkF Toldrá, Y Torrero, J FloresZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 1, 1990
Activity of cathepsin D as affected by chemical and physical dry-curing parametersE Rico, F Toldrá, J FloresBiochimie|March 1, 1992
Activities of pork muscle proteases in model cured meat systemsF Toldrá, E Rico, J FloresMeat Science|November 9, 2011
Assay of Cathepsin D activity in fresh pork muscle and dry-cured hamE Rico, F Toldrá, J FloresInternational Journal of Food Microbiology|September 5, 1998
Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausagesY Sanz, R Vila, F Toldrá, et al.International Journal of Food Microbiology|July 22, 1997
Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausagesY Sanz, R Vila, F Toldrá, et al.Meat Science|November 9, 2011
Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakeiT Bolumar, Y Sanz, M Flores, et al.Applied and Environmental Microbiology|April 3, 2001
Purification and characterization of an X-prolyl-dipeptidyl peptidase from Lactobacillus sakeiY Sanz, F ToldráCritical Reviews in Food Science and Nutrition|June 17, 1998
The role of muscle proteases and lipases in flavor development during the processing of dry-cured hamF Toldrá, M FloresMeat Science|November 8, 2011
Examination of cathepsins B, D, H and L activities in dry-cured hamsF Toldrá, D J EtheringtonPageof 100