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

2012

  1. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage

    Meat Science, Vol. 91, Núm. 4, pp. 506-512

  2. Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass

    Journal of the Science of Food and Agriculture, Vol. 92, Núm. 6, pp. 1311-1317