E. De Pedro-Sanz

Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age.

P. Gaspar, S. García-Torres, D. Tejerina, 2020, Meat science.

Fourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus minced.

A. Garrido-Varo, D. Pérez-Marín, E. De Pedro-Sanz, 2019, Meat science.

Prediction of fatty acids content in pig adipose tissue by near infrared spectroscopy: at-line versus in-situ analysis.

A. Garrido-Varo, A. Garrido-Varo, D. Pérez-Marín, 2013, Meat science.

Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins.

A. Garrido-Varo, D. Pérez-Marín, E. De Pedro-Sanz, 2021, Meat science.

In-situ Iberian pig carcass classification using a micro-electro-mechanical system (MEMS)-based near infrared (NIR) spectrometer.

J E Guerrero-Ginel, A Garrido-Varo, A. Garrido-Varo, 2012, Meat science.

Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopy.

A. J. Gaitán-Jurado, A J Gaitán-Jurado, V Ortiz-Somovilla, 2008, Meat science.