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