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	1.	Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork. [electronic resource] by Elmore, J S Mottram, D S Hierro, E Producer: 20010621 In: Journal of chromatography. A vol. 905 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Protein oxidation in processed cheese slices treated with pulsed light technology. [electronic resource] by Fernández, M Ganan, M Guerra, C Hierro, E Producer: 20151105 In: Food chemistry vol. 159 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages. [electronic resource] by Hierro, E de La Hoz, L Ordóñez, J A Producer: 20000821 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	[Leiomyoma of the female urethra]. [electronic resource] by Avila del Hierro, E Usera, G Saceda, J L Santos, J Producer: 19780925 In: Actas urologicas espanolas vol. 2 Availability: No items available. Save to lists Add to cart (remove)
	5.	Changes in the components of dry-fermented sausages during ripening. [electronic resource] by Ordóñez, J A Hierro, E M Bruna, J M de la Hoz, L Producer: 19990924 In: Critical reviews in food science and nutrition vol. 39 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	[Calcium lithiasis in calyx]. [electronic resource] by Avila del Hierro, E Leiva, O Camacho, M de la Peña, J Carvajal, H Producer: 19770812 In: Actas urologicas espanolas vol. 1 Availability: No items available. Save to lists Add to cart (remove)
	7.	Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages. [electronic resource] by Bruna, J M Fernández, M Hierro, E M Ordóñez, J A de la Hoz, L Producer: 20121002 In: Meat science vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages. [electronic resource] by Herranz, B Fernández, M Hierro, E Bruna, J M Ordóñez, J A de la Hoz, L Producer: 20121002 In: Meat science vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin. [electronic resource] by Soto, E Hoz, L Ordóñez, J A Hierro, E Herranz, B López-Bote, C Cambero, M I Producer: 20121002 In: Meat science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages. [electronic resource] by Bruna, J M Hierro, E M de la Hoz, L Mottram, D S Fernández, M Ordóñez, J A Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)