Las Actas Capitulares del Concejo de Sevilla. 1434-1555

by Marcos Fernández Gómez, Inmaculada Franco Idígoras
Published 1995-12-01

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

by Concepción Pérez-Lamela, Inmaculada Franco, Elena Falqué
Published 2021-08-01

Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain)

by Inmaculada Franco, Silvia Iglesias, Bernardo Prieto, Javier Carballo
Published 2004-09-01

Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting

by Rubén Garrido, María Gómez, Inmaculada Franco, Javier Carballo
Published 2009-07-01

Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”

by Inmaculada Franco, Amalia Martínez, Bernardo Prieto, Javier Carballo
Published 2002-12-01

Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

by Lucía Gómez-Limia, Roxana Cutillas, Javier Carballo, Inmaculada Franco, Sidonia Martínez
Published 2020-09-01

Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

by María Gómez, Aida Cachaldora, Sonia Fonseca, Rubén Domínguez, Javier Carballo, Inmaculada Franco
Published 2018-01-01

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

by Sara Temperan, Jose M. Lorenzo, Bernardino Dominguez Castiñeiras, Inmaculada Franco, Javier Carballo
Published 2014-06-01