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A Horcada

Showing results (1-10 of 15) with videos related to

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Meat Science|November 9, 2011
Southern Spain lamb types discrimination by using visible spectroscopy and basic physicochemical traitsM Juárez, M J Alcalde, A Horcada, et al.
Meat Science|November 3, 2010
Suckling kid breed and slaughter weight discrimination using muscle colour and visible reflectanceG Ripoll, M J Alcalde, A Horcada, et al.
Food Chemistry|March 3, 2020
Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrumentA Horcada, M Valera, M Juárez, et al.
Meat Science|June 25, 2013
Marbling in the longissimus thoracis muscle from lean cattle breeds. Computer image analysis of fresh versus stained meat samplesF Peña, A Molina, C Avilés, et al.
Meat Science|April 10, 2013
Use of image analysis of cross-sectional cuts to estimate the composition of the 10th-11th-12th rib-cut of European lean beef bullsR Santos, F Peña, M Juárez, et al.
Animal Biotechnology|August 26, 2014
Association study between a SNP in bovine SCD1 gene with fatty acid composition in a Spanish commercial population fed with two different dietsC Avilés, O Polvillo, F Peña, et al.
Meat Science|May 15, 2012
Fatty acid profile of three adipose depots in seven Spanish breeds of suckling kidsA Horcada, G Ripoll, M J Alcalde, et al.
Meat Science|April 27, 2010
Meat and fat quality of unweaned lambs as affected by slaughter weight and breedM Juárez, A Horcada, M J Alcalde, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Colour differences among carcasses graded with similar score for conformation and fatnessG Indurain, V Goñi, A Horcada, et al.
Journal of Animal Science|January 2, 2001
Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weightsM J Beriain, A Horcada, A Purroy, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Meat Science|November 9, 2011
Southern Spain lamb types discrimination by using visible spectroscopy and basic physicochemical traitsM Juárez, M J Alcalde, A Horcada, et al.
Meat Science|November 3, 2010
Suckling kid breed and slaughter weight discrimination using muscle colour and visible reflectanceG Ripoll, M J Alcalde, A Horcada, et al.
Food Chemistry|March 3, 2020
Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrumentA Horcada, M Valera, M Juárez, et al.
Meat Science|June 25, 2013
Marbling in the longissimus thoracis muscle from lean cattle breeds. Computer image analysis of fresh versus stained meat samplesF Peña, A Molina, C Avilés, et al.
Meat Science|April 10, 2013
Use of image analysis of cross-sectional cuts to estimate the composition of the 10th-11th-12th rib-cut of European lean beef bullsR Santos, F Peña, M Juárez, et al.
Animal Biotechnology|August 26, 2014
Association study between a SNP in bovine SCD1 gene with fatty acid composition in a Spanish commercial population fed with two different dietsC Avilés, O Polvillo, F Peña, et al.
Meat Science|May 15, 2012
Fatty acid profile of three adipose depots in seven Spanish breeds of suckling kidsA Horcada, G Ripoll, M J Alcalde, et al.
Meat Science|April 27, 2010
Meat and fat quality of unweaned lambs as affected by slaughter weight and breedM Juárez, A Horcada, M J Alcalde, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Colour differences among carcasses graded with similar score for conformation and fatnessG Indurain, V Goñi, A Horcada, et al.
Journal of Animal Science|January 2, 2001
Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weightsM J Beriain, A Horcada, A Purroy, et al.
Pageof 2