Universidade do Algarve-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2016

  1. Meat processing in Ibero-American countries: A historical view

    Traditional Food Production and Rural Sustainable Development: A European Challenge (Taylor and Francis), pp. 121-134

2009

  1. Nutrient composition and technological quality of meat from alpacas reared in Peru

    Meat Science, Vol. 82, Núm. 4, pp. 450-455

2008

  1. Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat

    Small Ruminant Research, Vol. 78, Núm. 1-3, pp. 1-12

  2. Quality traits of suckling-lamb meat covered by the protected geographical indication "Lechazo de Castilla y León" European quality label

    Small Ruminant Research, Vol. 77, Núm. 1, pp. 65-70

2007

  1. Effect of ewe's milk versus milk-replacer rearing on mineral composition of suckling lamb meat and liver

    Small Ruminant Research, Vol. 68, Núm. 3, pp. 296-302

  2. Fatty acid composition in subcutaneous, intermuscular and intramuscular fat deposits of suckling lamb meat: Effect of milk source

    Small Ruminant Research, Vol. 73, Núm. 1-3, pp. 127-134

  3. Physicochemical properties of perirenal and omental fat from suckling lamb carcasses evaluated according to the type of milk source

    Small Ruminant Research, Vol. 72, Núm. 2-3, pp. 111-118