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Letters in Applied Microbiology|March 23, 2000
Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured hamC García, A Martín, M L Timón, et al.Meat Science|April 27, 2010
Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigsJ M Broncano, M J Petrón, V Parra, et al.Meat Science|November 9, 2011
Evolution of volatile aldehydes in Iberian ham matured under different processing conditionsL Martín, M L Timón, M J Petrón, et al.Meat Science|November 9, 2011
Effects of salt and temperature on proteolysis during ripening of Iberian hamL Martín, J J Córdoba, T Antequera, et al.Meat Science|November 9, 2011
Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hamsM L Timón, J Ventanas, A I Carrapiso, et al.Meat Science|November 9, 2011
Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hamsM J Petrón, E Muriel, M L Timón, et al.Meat Science|October 18, 2011
Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausagesJ M Broncano, J Otte, M J Petrón, et al.Meat Science|March 5, 2017
Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb pattiesA I Andrés, M J Petrón, J D Adámez, et al.Pageof 1