NUTRICIÓN DE OVINO
NUTROVI
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Universidade do Algarve
Faro, PortugalPublications in collaboration with researchers from Universidade do Algarve (7)
2016
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Meat processing in Ibero-American countries: A historical view
Traditional Food Production and Rural Sustainable Development: A European Challenge (Taylor and Francis), pp. 121-134
2009
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Nutrient composition and technological quality of meat from alpacas reared in Peru
Meat Science, Vol. 82, Núm. 4, pp. 450-455
2008
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Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat
Small Ruminant Research, Vol. 78, Núm. 1-3, pp. 1-12
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Quality traits of suckling-lamb meat covered by the protected geographical indication "Lechazo de Castilla y León" European quality label
Small Ruminant Research, Vol. 77, Núm. 1, pp. 65-70
2007
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Effect of ewe's milk versus milk-replacer rearing on mineral composition of suckling lamb meat and liver
Small Ruminant Research, Vol. 68, Núm. 3, pp. 296-302
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Fatty acid composition in subcutaneous, intermuscular and intramuscular fat deposits of suckling lamb meat: Effect of milk source
Small Ruminant Research, Vol. 73, Núm. 1-3, pp. 127-134
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Physicochemical properties of perirenal and omental fat from suckling lamb carcasses evaluated according to the type of milk source
Small Ruminant Research, Vol. 72, Núm. 2-3, pp. 111-118