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List of works by Sancho Bañón

A comparative study of boar taint in cooked and dry-cured meat ⬇️

scientific article published on March 1, 2003

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality ⬇️

scientific article published on May 15, 2012

Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties ⬇️

scientific article published on June 2, 2007

Assessment of Rosemary (<i>Rosmarinus officinalis</i> L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia

scientific article published on 16 December 2020

Effects of dietary rosemary extract on lamb spoilage under retail display conditions ⬇️

scientific article published on 06 October 2011

Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids ⬇️

scientific article published on September 19, 2005

Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut ⬇️

scientific article published on November 27, 2010

Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method ⬇️

scientific article published on 08 December 2007

Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals ⬇️

scientific article published on May 31, 2013

Reducing SO2 in fresh pork burgers by adding chitosan ⬇️

scientific article published on June 17, 2012

Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration ⬇️

scientific article published on December 20, 2010

The effects of castration on the eating quality of dry-cured ham ⬇️

scientific article published on November 1, 2003

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