Lorenzo, J. M., Centro Tecnológico de la Carne de Galicia, Spain

• Grasas y Aceites Vol. 65 No. 3 (2014) - Research
  Effect of genotype on fatty acid composition of intramuscular and subcutaneous fat of Celta pig breed
  Abstract  HTML  PDF  XML
• Grasas y Aceites Vol. 66 No. 1 (2015) - Research
  Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content
  Abstract  HTML  PDF  XML
• Grasas y Aceites Vol. 67 No. 2 (2016) - Research
  Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón
  Abstract  HTML  PDF  XML
• Grasas y Aceites Vol. 67 No. 2 (2016) - Research
  Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté
  Abstract  HTML  PDF  XML
• Grasas y Aceites Vol. 67 No. 1 (2016) - Research
  Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon
  Abstract  HTML  PDF  XML