Nuria Prieto Benavides-rekin lankidetzan egindako argitalpenak (4)

2014

  1. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

    Meat Science, Vol. 98, Núm. 4, pp. 646-651

  2. Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

    Meat Science, Vol. 97, Núm. 1, pp. 115-122

  3. The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

    Meat Science, Vol. 96, Núm. 1, pp. 806-811

2007

  1. Differentiation between carcasses from suckling lambs reared with ewe milk or milk replacers by near infrared reflectance spectroscopy of perirenal fat

    Small Ruminant Research, Vol. 72, Núm. 2-3, pp. 221-226