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Meat Science|November 9, 2011
A study of changes in the fat content of some varieties of dry sausage during the curing processJ Chasco, M J Beriain, J Bello
Meat Science|November 9, 2011
Cured colour development during sausage processingJ Chasco, G Lizaso, M J Beriain
Meat Science|November 9, 2011
Technological suitability of mutton for meat cured productsM J Beriain, J Iriarte, C Gorraiz, et al.
Journal of Animal Science|January 2, 2001
Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weightsM J Beriain, A Horcada, A Purroy, et al.
European Journal of Emergency Medicine : Official Journal of the European Society for Emergency Medicine|January 28, 1998
Social work at the emergency departmentS Serrano, J Martinez, P Abaurrea, et al.
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