León-Camacho, M., Spain

• Grasas y Aceites Vol. 55 No. 3 (2004) - Research
  Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas
  Abstract  PDF
• Grasas y Aceites Vol. 58 No. 1 (2007) - Reviews
  Review of the levels of trans fatty acids reported in different food products
  Abstract  PDF
• Grasas y Aceites Vol. 65 No. 2 (2014) - Research
  Characterization of apple seed oil with Denomination of Origin from Asturias, Spain
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• Grasas y Aceites Vol. 66 No. 3 (2015) - Research
  Characterization of grape seed oil from wines with protected denomination of origin (PDO) from Spain
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• Grasas y Aceites Vol. 47 No. 6 (1996) - Research
  Determination of UV absorption at 232 nm, fatty acid composition, trilinolein and triglycerides of 42 equivalent carbon number in olive and olive residue oils: Statistical assessment of the precission characteristics from a collaborative trial
  Abstract  PDF
• Grasas y Aceites Vol. 63 No. 4 (2012) - Research
  Analysis of volatile compounds from Iberian hams: a review
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• Grasas y Aceites Vol. 67 No. 4 (2016) - Research
  Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time
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• Grasas y Aceites Vol. 60 No. 1 (2009) - Research
  Different fattening systems of Iberian pigs according to the 1-alkene hydrocarbon content in the subcutaneous fat
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• Grasas y Aceites Vol. 47 No. 4 (1996) - Documentation
  Libros
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• 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
• Grasas y Aceites Vol. 65 No. 4 (2014) - Research
  Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage
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• Grasas y Aceites Vol. 64 No. 2 (2013) - Research
  Application of artificial neural networks to determine the authentication of fattening diets of Iberian pigs according to their triacylglycerol profiles
  Abstract  PDF