Carballo, Javier
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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
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Vol 2, No 3 (2013) - Articles
Relationship Between Viscoelastic and Physicochemical Parameters in Cebreiro Cheese (PDO)
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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) E-mail: jfr@ccsenet.org
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