Filiberto Sanchez Molinero

Investigador

Effect of the inoculation of a starter culture and vacuum packaging (during resting stage) on the appearance and some microbiological and physicochemical parameters of dry-cured ham

Sanchez-Molinero, F; Arnau, J
10.1016/j.meatsci.2007.07.028
Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham

Sanchez-Molinero, F; Arnau, J
10.1016/j.meatsci.2008.04.029
Effects of the applications of oil drip onto surface and of the use of a temperature of 35 degrees C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured ham

Sanchez-Molinero, F; Arnau, J
10.1016/j.meatsci.2014.03.021
Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on physicochemical and microbiological parameters and mite growth

Sanchez-Molinero, F; Garcia-Regueiro, J A; Arnau, J
10.1016/j.meatsci.2009.09.008
Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

Sanchez-Molinero, F; Arnau, J
10.1016/j.meatsci.2010.02.010

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