CARLOS
SANTOS ARNAIZ
Profesor ayudante doctor
Publicacións (7) Publicacións de CARLOS SANTOS ARNAIZ
2023
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Game meat and high-resolution magic angle spinning nuclear magnetic resonance spectroscopy: a traditional foodstuff versus a novel analysis technology
Animal Frontiers, Vol. 13, Núm. 6, pp. 56-61
2020
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Development of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients
Fleischwirtschaft international: journal for meat production and meat processing, Núm. 3, pp. 66-70
2008
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Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets
Meat Science, Vol. 80, Núm. 3, pp. 668-674
2007
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Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications
Food Chemistry, Vol. 101, Núm. 1, pp. 107-112
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Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid α-linolenic and α-tocopherol
Food Chemistry, Vol. 101, Núm. 4, pp. 1701-1706
2004
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Physicochemical characteristics of an α-linolenic acid and α-tocopherol-enriched cooked ham
Food Chemistry, Vol. 88, Núm. 1, pp. 123-128
2003
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Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle
Meat Science, Vol. 65, Núm. 3, pp. 1039-1044