Author Details

Gallardo, E., Food Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.), Spain

  • Vol 63, No 4 (2012) - Research
    Analysis of volatile compounds from Iberian hams: a review
    Abstract  PDF
  • Vol 64, No 1 (2013) - Research
    Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage
    Abstract  PDF
  • Vol 64, No 3 (2013) - Research
    Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage
    Abstract  PDF