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Meat Science|November 9, 2011
Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different dietsC Sárraga, J A García Regueiro
Meat Science|November 9, 2011
Oxidation of microsomal fraction in the processing conditions of dry-cured ham. The in-vitro effect of brineC Sárraga, J A García-Regueiro
Meat Science|November 9, 2011
The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscleM Gil, L Guerrero, C Sárraga
Journal of Agricultural and Food Chemistry|December 20, 1999
Glutathione peroxidase activity, TBARS, and alpha-tocopherol in meat from chickens fed different dietsC Maraschiello, C Sárraga, J A García Regueiro
British Poultry Science|December 28, 2006
The combined effects of alpha-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meatC Sárraga, I Carreras, J A García Regueiro, et al.
Meat Science|November 8, 2011
Effect of curing salt and phosphate on the activity of porcine muscle proteasesC Sárraga, M Gil, J Arnau, et al.
British Poultry Science|December 28, 2006
Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meatC Sárraga, I Carreras, J A García Regueiro, et al.
Meat Science|November 17, 2010
Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detectionM Gratacós-Cubarsí, C Sárraga, M Clariana, et al.
Meat Science|November 9, 2011
Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetateC Sárraga, M D Guàrdia, I Díaz, et al.
Meat Science|July 2, 2013
Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing timesM Gratacós-Cubarsí, C Sárraga, M Castellari, et al.
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