Publicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (4)

2023

  1. Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

    Processes, Vol. 11, Núm. 7

2022

  1. Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

    Foods, Vol. 11, Núm. 19

  2. Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer

    Foods, Vol. 11, Núm. 23

2018

  1. Effect of flax-seed enriched concentrate supplementation in grazing Pramenka breed lamb’s diet on omental fat fatty acids

    Acta Veterinaria, Vol. 68, Núm. 4, pp. 502-511