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Publicaciones en la fuente Meat Science

Tipo Año Título Fuente
Artículo2019Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storageMeat Science
Artículo2015Association between functional candidate genes and organoleptic meat traits in intensively-fed beefMeat Science
Artículo2014Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs' tissues: utility as biomarkers of traceabilityMeat Science
Artículo2014Use of serial ultrasound measures in the study of growth- and breed-related changes of ultrasonic measurements and relationship with carcass measurements in lean cattle breedsMeat Science
Artículo2013Marbling in the longissimus thoracis muscle from lean cattle breeds. Computer image analysis of fresh versus stained meat samplesMeat Science
Artículo2013Use of image analysis of cross-sectional cuts to estimate the composition of the 10th-11th-12th rib-cut of European lean beef bullsMeat Science
Artículo2012Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kidsMeat Science
Artículo2012Fatty acid profile of three adipose depots in seven Spanish breeds of suckling kidsMeat Science
Artículo2011Suckling kid breed and slaughter weight discrimination using muscle colour and visible reflectanceMeat Science
Artículo2009Breed effect on carcass and meat quality of foals slaughtered at 24 months of ageMeat Science
Artículo2009MEAT AND FAT QUALITY OF UNWEANED LAMBS AS AFFECTED BY SLAUGTHER WEINGHT AND BREEDMeat Science
Artículo2008Estimation of factors influencing fatty acid profiles in light lambsMeat Science
Artículo2008Relationship between sensory attributes and volatile compounds qualifying dry-cured hamsMeat Science
Artículo2008Southern Spain lamb types discrimination by using visible spectroscopy and basic physicochemical traitsMeat Science
Artículo2001The influence of final conditions on meat colour in light lamb carcassesMeat Science