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List of works by Camino García Fontán

A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product

scientific article published on 01 December 2000

Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage.

scientific article published on 10 September 2012

Microbiological characteristics of "androlla", a Spanish traditional pork sausage.

scientific article published on 21 April 2006

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla".

scientific article published on 26 March 2011

Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured “lacón”. Effect of salt level ⬇️

scientific article published on November 27, 2012

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