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Author:Barron, L.J.R.

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3 matching references were found.

Barron, L.J.R.; Redondo, Y.; Ortigosa, M.; Carbonell, M.; García, S.; Torre, P.; de Renobales, M.; Fernández-García, E., Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe's raw milk cheeses, Lait, 2005, 85, 6, 491-513, https://doi.org/10.1051/lait:2005036 . [all data]

Juan, B.; Barron, L.J.R.; Ferragut, V.; Guamis, B.; Trujillo, A.J., Changes in the Volatile Composition of a Semihard Ewe Milk Cheese Induced by High-Pressure Treatment of 300 MPa, J. Agric. Food Chem., 2007, 55, 3, 747-754, https://doi.org/10.1021/jf062824r . [all data]

Aldai, N.; Osoro, K.; Barrón, L.J.R.; Nájera, A.I., Gas?liquid chromatographic method for analysing complex mixtures of fatty acids including conjugated linoleic acids (cis9trans11 and trans10cis12 isomers) and long-chain (n-3 or n-6) polyunsaturated fatty acids. Application to the intramuscular fat of beef meat, J. Chromatogr. A, 2006, 1110, 133-139. [all data]