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| Author: | Marco |
10 matching references were found.
Marco, A.; Navarro, J.L.; Flores, M., Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME), Food Chem., 2004, 84, 4, 633-641, https://doi.org/10.1016/S0308-8146(03)00288-7 . [all data]
Flores, M.; Durá, M.-A.; Marco, A.; Toldrá, F., Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages, Meat Sci., 2004, 68, 3, 439-446, https://doi.org/10.1016/j.meatsci.2003.04.001 . [all data]
Marco, A.; Navarro, J.L.; Flores, M., The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage, Meat Sci., 2006, 73, 4, 660-673, https://doi.org/10.1016/j.meatsci.2006.03.011 . [all data]
Marco, A.; Navarro, J.L.; Flores, M., Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts, J. Agric. Food Chem., 2007, 55, 8, 3058-3065, https://doi.org/10.1021/jf0631880 . [all data]
Cardona, M.L.; Marco, J.A.; Sendra, J.M.; Seoane, E.; Ibanez, J.T., Waxes and volatile oils in Hypericum-ericoides (Guttiferae), Lipids, 1983, 18, 6, 439-442, https://doi.org/10.1007/BF02535432 . [all data]
Marco, J.M.; Galan, M.I.; Costa, J., Effect of sodium chloride on the water-phosphoric acid-1-hexanol-cyclohexane liquid-liquid equilibria at 25 C, J. Chem. Eng. Data, 1988, 33, 524. [all data]
Marco, J.M.; Galan, M.I.; Costa, J., Liquid-liquid equilibria for the quaternary system water-phosphoric acid-1-hexanol-cyclohexanone at 25 C, J. Chem. Eng. Data, 1988, 33, 211. [all data]
Marco, J.M.; Galan, M.I.; Costa, J., Liquid-liquid equilibria for the system water-phosphoric acid-1-pentanol-3pentanone at 25 C in the presennce of sodium chloride, Solvent Extr. Ion Exch., 1988, 6, 141. [all data]
Marco, J.M.; Galan, M.I.; Costa, J., Quaternary liquid-liquid equilibrium: Water-phosphoric acid-1-pentanol-3-pentanone at 25 C, Solvent Extr. Ion Exch., 1988, 6, 125. [all data]
Friar, B.W.; Glower, D.D.; Marco, S.M., J. Fluids Eng., 1975, 97, 71. [all data]