Cristina Pérez Santaescolástica-rekin lankidetzan egindako argitalpenak (3)

2017

  1. Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

    Journal of Cleaner Production, Vol. 140, pp. 924-932

2014

  1. Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

    Meat Science, Vol. 98, Núm. 2, pp. 116-123

2013

  1. Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources

    Meat Science, Vol. 93, Núm. 2, pp. 178-186