E. De Pedro

发表

Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probe.

M. D. Luque de Castro, R. García-Rey, J. García-Olmo, 2005, Meat science.

The Transfer of Fatty Acid Calibration Equations Using Four Sets of Unsealed Liquid Standardisation Samples

A. Garrido-Varo, J. García-Olmo, E. De Pedro, 2001 .

Genetic parameters for meat and fat quality and carcass composition traits in Iberian pigs.

C. Rodríguez, L. Silió, A. Fernández, 2003, Meat science.

Mitochondrial genome polymorphisms associated with longissimus muscle composition in Iberian pigs.

C. Óvilo, M. Lopez‐Garcia, L. Silió, 2008, Journal of animal science.

Microwave oven application in the extraction of fat from the subcutaneous tissue of Iberian pig ham.

E. De Pedro, M. Casillas, C. M. Miranda, 1997, Meat science.

Effects of porcine MC4R and LEPR polymorphisms, gender and Duroc sire line on economic traits in Duroc × Iberian crossbred pigs.

C. Barragán, L. Silió, A. Fernández, 2011, Meat science.

Near Infrared Spectroscopy for Classification of Iberian Pig Carcasses Using an Artificial Neural Network

E. De Pedro, C. Hervás, A. Garrido, 1994 .

Determination of the precision of the fatty acid analysis of Iberian pig fat by gas chromatography. Results of a mini collaborative study.

J. García-Olmo, E. De Pedro, A. Garrido, 2002, Meat science.

Effect of Sample Heterogeneity on near Infrared Meat Analysis: The Use of the RMS Statistic

Ana Garrido-Varo, E. De Pedro, A. Garrido-Varo, 1998 .

Submitochondrial localization and membrane topography of Ehrlich ascitic tumour cell glutaminase.

E. De Pedro, J. Márquez, I. Núñez de Castro, 1997, Biochimica et biophysica acta.