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List of works by Begoña Rubio

A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training

scientific article published on 27 July 2016

Effect of different post mortem temperatures on carcass quality of suckling lamb.

scientific article published on 3 June 2013

Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"

scientific article published on 25 October 2006

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

scientific article published on 23 May 2008

Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life.

scientific article published on 12 February 2016

Evaluation of different strategies to mask boar taint in cooked sausage

scientific article published on 20 January 2016

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality

scientific article published on 02 August 2006

Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage.

scientific article published on 17 July 2017

Sensory characteristics of meat and meat products from entire male pigs

scientific article published on 14 February 2017

Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

scientific article published on 05 December 2006

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

scientific article published on 08 January 2008

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