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

• Grasas y Aceites Vol. 63 No. 4 (2012) - Research
  Analysis of volatile compounds from Iberian hams: a review
  Abstract  PDF
• Grasas y Aceites 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
• Grasas y Aceites 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