Publications in collaboration with researchers from Centro Tecnológico de la Carne de Galicia (2)

2021

  1. Lipid and Oxidative Methods to Assess the Stability of “Lacon”

    Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460

2012

  1. Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed

    Meat Science, Vol. 92, Núm. 4, pp. 394-399