1. Arnau, J. (1991). Aportaciones a la calidad tecnológica del jamón curado e laborado por procesos acelerados. Thesis, Universidad Autónoma de Barcelona, Facultad de Veterinaria, Spain.
2. Tecnologı́a de elaboración del jamón curado;Arnau;Microbiologı́a SEM,1993
3. Physical and chemical changes in different zones of normal and PSE dry-cured ham during processing;Arnau;Food Chemistry,1995
4. Effects of temperature during the last month of aging and salting time on dry cured ham aged for six months;Arnau;Journal of the Science of Food and Agriculture,1997
5. The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry cured hams;Arnau;Journal of the Science of Food and Agriculture,1998