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List of works by Roberto Bermúdez

Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

scientific article published on 08 July 2011

Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

article

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages

scientific article published on 01 June 2011

Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

scientific article published on 5 November 2016

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed.

scientific article published on 18 May 2012

Influence of salt content and processing time on sensory characteristics of cooked "lacón".

scientific article published on 7 December 2010

Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham

scientific article published on 20 October 2014

Meat quality of “Galician Mountain” foals breed. Effect of sex, slaughter age and livestock production system

article

Physicochemical and nutritional composition of dry-cured duck breast

article

Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines.

scientific article published on 18 April 2012

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