Author Details

Carballo, Javier

  • Vol 1, No 1 (2012) - Articles
    Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives
    Abstract  PDF
  • Vol 2, No 3 (2013) - Articles
    Relationship Between Viscoelastic and Physicochemical Parameters in Cebreiro Cheese (PDO)
    Abstract  PDF
  • Vol 3, No 1 (2014) - Articles
    Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon
    Abstract  PDF


Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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