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A study of changes in the fat content of some varieties of dry sausage during the curing process ⬇️

artículo científico publicado el 1 de enero de 1993

Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study

scientific article published on 05 May 2020

Colour and texture characteristics in meat of male and female foals ⬇️

artículo científico publicado el 4 de agosto de 2006

Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere ⬇️

artículo científico publicado el 1 de diciembre de 1999

Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bulls ⬇️

artículo científico publicado el 23 de febrero de 2006

Cured colour development during sausage processing ⬇️

artículo científico publicado el 1 de noviembre de 1996

Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color

artículo científico publicado en 2013

Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems.

artículo científico publicado en 2016

Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds ⬇️

artículo científico publicado el 1 de mayo de 2005

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

artículo científico publicado en 2020

Grey water footprint as an indicator for diffuse nitrogen pollution: The case of Navarra, Spain

artículo científico publicado en 2019

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

artículo científico publicado en 2022

Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy

scientific article published on 09 December 2020

Multivariate study of different beef quality traits from local Spanish cattle breeds ⬇️

artículo científico publicado el 1 de marzo de 2008

Occurrence of conjugated linoleic acid in longissimus dorsi muscle of water buffalo (Bubalus bubalis) and zebu-type cattle raised under savannah conditions ⬇️

artículo científico publicado el 1 de enero de 2005

Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurements ⬇️

artículo científico publicado el 1 de diciembre de 2006

Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3.

artículo científico publicado en 2018

Raw-Cured Spanish Traditional Meat Product "Chistorra de Navarra": Sensory and Composition Quality Standards

artículo científico publicado en 2020

Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed.

artículo científico publicado en 2017

Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere ⬇️

artículo científico publicado el 1 de marzo de 2001

Technological suitability of mutton for meat cured products ⬇️

artículo científico publicado el 1 de noviembre de 1997

The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers' Response under Different Information Scenarios

artículo científico publicado en 2020

The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids

artículo científico publicado en 2020

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