MARÍA ISABEL
CAMBERO RODRÍGUEZ
Catedrática de universidad
CLEMENTE JOSÉ
LÓPEZ BOTE
Catedrático de universidad
Publikationen, an denen er mitarbeitet CLEMENTE JOSÉ LÓPEZ BOTE (15)
2022
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Sala de despiece: Sin macrogranjas, ¿podríamos consumir carne a un precio asequible?
Eurocarne: La revista internacional del sector cárnico, Núm. 303, pp. 32-43
2021
2017
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Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat
Czech Journal of Animal Science, Vol. 62, Núm. 3, pp. 110-120
2015
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Alternative method for intramuscular fat analysis using common laboratory equipment
Meat Science, Vol. 103, pp. 24-27
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Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness
Grasas y aceites, Vol. 66, Núm. 2
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Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat
Meat Science, Vol. 103, pp. 90-95
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Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs
Animal, Vol. 9, Núm. 11, pp. 1904-1911
2010
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The lipid composition and texture profile of dry-cured loin as affected by feeding level in the period prior to the late fattening phase and by rearing system of iberian pigs
Italian Journal of Food Science, Vol. 22, Núm. 4, pp. 377-385
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Volatile profile and sensory characteristics of dry-cured loins as affected by feeding level in the period previous to the late fattening phase and by rearing system of iberian pigs
Journal of Muscle Foods, Vol. 21, Núm. 4, pp. 636-657
2009
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The feeding and rearing systems of iberian pigs affect the lipid composition and texture profile of dry-cured loin
Journal of Animal and Feed Sciences, Vol. 18, Núm. 1, pp. 78-89
2008
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Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin
Meat Science, Vol. 79, Núm. 4, pp. 666-676
2004
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Production of n-3 fatty acid enriched pork liver pâté
LWT - Food Science and Technology, Vol. 37, Núm. 6, pp. 585-591
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
2002
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Effect of dietary linseed oil and α-tocopherol on selected properties of pig fat
Canadian Journal of Animal Science, Vol. 82, Núm. 3, pp. 339-346
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Effect of dietary linseed oil on pig hepatic tissue fatty acid composition and susceptibility to lipid peroxidation
Nutrition Research, Vol. 22, Núm. 10, pp. 1189-1196