Publicacions en col·laboració amb investigadors/es de Instituto Tecnológico Agrario de Castilla y León (8)

2023

  1. Effect of vitamin E supplementation on evolution of meat fatty acid composition during storage in high oxygen packs

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 103-104

  2. Evolution of intramuscular fatty acid composition during lamb meat storage in high oxygen or vacuum packs

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 373-374

  3. Physicochemical and microbiological changes in Spanish Chorizo during ripening: Effect of fat and lean origin and paprika type

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 345-346

2017

  1. Feeding microalgae increases omega 3 fatty acids of fat deposits and muscles in light lambs

    Journal of Food Composition and Analysis, Vol. 56, pp. 115-123

2014

  1. Effect of lairage time (0h, 3h, 6h or 12h) on glycogen content and meat quality parameters in suckling lambs

    Meat Science, Vol. 96, Núm. 2, pp. 653-660

2012

  1. The effects of journey duration and space allowance on the behavioural and biochemical measurements of stress responses in suckling lambs during transport to an abattoir

    Applied Animal Behaviour Science, Vol. 142, Núm. 1-2, pp. 30-41

2011

  1. Nutritional and sensory aspects of light lamb meat enriched in n-3 fatty acids during refrigerated storage

    Food Chemistry, Vol. 124, Núm. 1, pp. 147-155

2009

  1. Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

    Meat Science, Vol. 83, Núm. 3, pp. 398-404