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Meat Science|November 9, 2011
Cured colour development during sausage processingJ Chasco, G Lizaso, M J BeriainMeat Science|November 9, 2011
Technological suitability of mutton for meat cured productsM J Beriain, J Iriarte, C Gorraiz, 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.Meat Science|November 9, 2011
A study of changes in the fat content of some varieties of dry sausage during the curing processJ Chasco, M J Beriain, J BelloAnimal : an International Journal of Animal Bioscience|March 27, 2012
Multivariate study of different beef quality traits from local Spanish cattle breedsK Insausti, M J Beriain, G Lizaso, et al.Meat Science|November 9, 2011
Colour and texture characteristics in meat of male and female foalsM V Sarriés, M J BeriainMeat Science|November 9, 2011
Carcass characteristics and meat quality of male and female foalsM V Sarriés, M J BeriainJournal of Animal Science|June 23, 2009
A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenariosM J Beriain, M Sánchez, T R CarrMeat Science|November 9, 2011
Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foalsM V Sarriés, B E Murray, D Troy, et al.Meat Science|November 9, 2011
Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breedsK Insausti, V Goñi, E Petri, et al.Pageof 3