Sánchez, J., Spain

• Grasas y Aceites Vol. 63 No. 1 (2012) - Research
  Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate
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• Grasas y Aceites Vol. 42 No. 3 (1991) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 64 No. 4 (2013) - Research
  Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
  Abstract  PDF
• Grasas y Aceites Vol. 65 No. 1 (2014) - Research
  Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain
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• Grasas y Aceites Vol. 43 No. 4 (1992) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 43 No. 5 (1992) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 50 No. 2 (1999) - Documentation
  Libros
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• Grasas y Aceites Vol. 42 No. 4 (1991) - Documentation
  Reviews of new books
  Details  PDF