Research Publications

Export 3 results:

Filters: Keyword is subcutaneous fat [Clear All Filters]

2013

J del Pulgar, S., Soukoulis C., Carrapiso A. I., Cappellin L., Granitto P., Aprea E., et al. (2013). Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS. Meat Science. 93, 420-428.

2012

Gallardo, E., Narváez-Rivas M., Pablos F., J. Jurado M., & León-Camacho M. (2012). Subcutaneous Fat Triacylglycerols Profile from Iberian Pigs as a Tool To Differentiate between Intensive and Extensive Fattening Systems. Journal of Agricultural and Food Chemistry. 60(7), 1645 - 1651.

2011

Narváez-Rivas, M., Pablos F., Jurado J. M., & León-Camacho M. (2011). Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat.. Analytical and bioanalytical chemistry. 399, 2115-2122.