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5 matching references were found.

Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A., Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages, Int. J. Food Microbiol., 2003, 85, 1-2, 111-125, https://doi.org/10.1016/S0168-1605(02)00505-6 . [all data]

Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A., The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages, Meat Sci., 2001, 59, 1, 97-107, https://doi.org/10.1016/S0309-1740(01)00058-4 . [all data]

Hierro, E.; de la Hoz, L.; Ordóñez, J.A., Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species, Food Chem., 2004, 85, 4, 649-657, https://doi.org/10.1016/j.foodchem.2003.07.001 . [all data]

Loras, S.; Aucejo, A.; Munoz, R.; Ordonez, L.M., Phase Equilibria in the Systems 2-Methyl-2-propanol + Methyl 1,1-Dimethylpropyl Ether and 2-Methylpentane + 2-Methyl-2-propanol + Methyl 1,1-Dimethylpropyl Ether, J. Chem. Eng. Data, 1999, 44, 1163-8. [all data]

Aucejo, Antonio; Loras, Sonia; Muñoz, Rosa; Ordoñez, Luis Miguel, Isobaric vapor--liquid equilibrium for binary mixtures of 2-methylpentane+ethanol and +2-methyl-2-propanol, Fluid Phase Equilibria, 1999, 156, 1-2, 173-183, https://doi.org/10.1016/S0378-3812(99)00029-1 . [all data]