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Meat Science|November 9, 2011
Volatile compounds in chorizo and their changes during ripeningJ Mateo, J Zumalacárregui
International Journal of Food Microbiology|February 15, 2002
Prevalence of Salmonella and Campylobacter in retail chicken meat in SpainC Domínguez, I Gómez, J Zumalacárregui
Meat Science|November 9, 2011
Taste compounds in chorizo and their changes during ripeningJ Mateo, M C Domínguez, M M Aguirrezábal, et al.
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