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	1.	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)
	2.	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)
	3.	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)

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