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Libros y capítulos de libros

  • Alonso, L.; Fontecha, J. 2014. CIAL forum 2014 – Influencia de la ß-Ciclodextrina en la reducción del contenido en colesterol en productos lácteos, huevo y cárnicos. 90:36-36.
  • Mayo, B.; Alonso, L.; Alegría, A. 2013. Handbook of Cheese in Health – Blue Cheese. 277-288.
  • Juárez, M.; Fontecha, J.; Alonso, L.; Castillo, I.; Blasco, L. 2001. Normalización y mejora de queso semiduro, tradicional y con reducido contenido en grasa, de leche de cabra. 61:1-61.
  • Alonso, L.; Juárez, M.; Fontecha, J.; Miembros de la UE. 1999. Europen Commision-BCR Chemical Analysis – Intercomparison of methods for the determination of trans fatty acids in edible oils and fats  and certification of three materials containing trans fatty acids. 47:1-47.
  • Ramos, L.; Eljarrat, E.; Hernández, L.M.; Alonso, L.; Rivera, J.; González, M.J. 1996. Clorinated Dioxins and Related Compounds – Levels of pcdds and pcdfs in farm cow¿s milk located near potential contaminant sources in Asturias (Spain). Comparison with levels found in control point and commercial clorinated dioxins and related compounds. 4:304-307.
  • Alonso, L.; Juárez, M.; Ramos, M. 1983. Euro Food Chem II – Studies on the physico-chemical characteristics of Cabrales cheese during ripening. 2nd. European conference on food  chemistry. 6:437-442.