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Behaviour and welfare of fattening lambs supplemented with varying sizes and types of straw

scientific article published on 09 September 2019

Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package

artículo científico publicado en 2011

Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.

artículo científico publicado en 2012

Meat consumption: trends and quality matters

artículo científico publicado en 2014

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.

artículo científico publicado en 2013

Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems

artículo científico publicado en 2009

Sensory quality of beef from different finishing diets

artículo científico publicado en 2010

Stakeholder involvement in establishing a milk quality sub-index in dairy cow breeding goals: a Delphi approach

artículo científico publicado en 2015

The development of aromas in ruminant meat.

artículo científico publicado en 2013

The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.

artículo científico publicado en 2015

The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham

artículo científico publicado en 2016

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