Publications by authors named "Mario Bedia"

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Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage.
José Manuel Lorenzo, Mario Bedia, Sancho Bañón

Meat Sci· March 2013

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Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut.
Mario Bedia, Lorena Méndez, Sancho Bañón

Meat Sci· April 2011

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Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb.
Elisabeth Almela, María José Jordán, Cristina Martínez, José Antonio Sotomayor, Mario Bedia

J Agric Food Chem· September 2010

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