Publikationen in Zusammenarbeit mit Forschern von Instituto de Ganadería de Montaña (8)

2021

  1. Divergent values in feed efficiency promote changes on meat quality of fattening lambs

    Small Ruminant Research, Vol. 198

2020

  1. Harina de grillo "Acheta domesticus": composición lipídica y posibilidades sobre su modificación por medio de la dieta

    Bistua: Revista de la Facultad de Ciencias Básicas, Vol. 18, Núm. 2, pp. 38-43

2015

  1. Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage

    Small Ruminant Research, Vol. 125, pp. 73-80

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

2012

  1. Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs

    Meat Science, Vol. 90, Núm. 3, pp. 789-795

  2. Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk

    Meat Science, Vol. 91, Núm. 3, pp. 277-283