Emiliano J. de Pedro Sanz

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

Emiliano J. de Pedro Sanz, Marta Casillas, Carolina Miranda · Meat Science · 1997 · 77 citations

Subcutaneous Tissue, Iberian Pig Ham, Radiofrequency Heating +3

Proximate analysis of homogenized and minced mass of pork sausages by NIRS

Víctor Ortiz-Somovilla, F. España-España, A.J. Gaitán-Jurado et al. · Food Chemistry · 2006 · 76 citations

Meat Packaging, Proximate Analysis, Meat Quality +4

Handheld NIRS analysis for routine meat quality control: Database transfer from at-line instruments

Eduardo Zamora-Rojas, Dolores Pérez‐Marín, Emiliano J. de Pedro Sanz et al. · Chemometrics and Intelligent Laboratory Systems · 2012 · 71 citations

Database Transfer, Engineering, Food Authentication +13

A feasibility study on the use of near-infrared spectroscopy for prediction of the fatty acid profile in live Iberian pigs and carcasses

Dolores Pérez‐Marín, Emiliano J. de Pedro Sanz, José Emilio Guerrero-Ginel et al. · Meat Science · 2009 · 71 citations

Animal Physiology, Body Composition, Animal Science +11

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

Almudena Fernández, Emiliano J. de Pedro Sanz, L. Silió et al. · Meat Science · 2003 · 71 citations

Animal Physiology, Animal Study, Genetic Parameters +15