Search Results - Vidal-Aragón, M.C.

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  1. 1
    Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

    Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process by Higuero, N., Moreno, I., Lavado, G., Vidal-Aragón, M.C., Cava, R.

    Published in Meat science
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  2. 2
    Evolution of the aromatic fraction in red pepper for paprika during La Vera region traditional drying process

    Evolution of the aromatic fraction in red pepper for paprika during La Vera region traditional drying process by Vidal Aragon, M.C, Lozano, M, Montero de Espinosa, V

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  3. 3
    Volatile compounds present in six types of dry-cured ham from south European countries

    Volatile compounds present in six types of dry-cured ham from south European countries by Sabio, E, Vidal-Aragón, M.C, Bernalte, M.J, Gata, J.L

    Published in Food chemistry
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  4. 4
    Agronomic characteristics and carotenoid content of five Bola-type paprika red pepper (Capsicum annuum L.) cultivars

    Agronomic characteristics and carotenoid content of five Bola-type paprika red pepper (Capsicum annuum L.) cultivars by García, M.I, Lozano, M, Montero de Espinosa, V, Ayuso, M.C, Bernalte, M.J, Vidal-Aragón, M.C, Milagros Pérez, M

    Published in Scientia horticulturae
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