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Meat Science|July 31, 2013
Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)José M LorenzoMeat Science|August 7, 2013
Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina"José M LorenzoJournal of the Science of Food and Agriculture|March 12, 2014
Volatile compounds of Celta dry-cured 'lacón' as affected by cross-breeding with Duroc and Landrace genotypesJosé M Lorenzo, Sonia FonsecaMeat Science|July 4, 2012
Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditionsJosé M Lorenzo, María GómezMeat Science|April 6, 2012
Effect of packaging conditions on shelf-life of fresh foal meatMaría Gómez, José M LorenzoMeat Science|August 13, 2013
Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 monthsDaniel Franco, José M LorenzoMeat Science|January 1, 2013
Influence of type of muscles on nutritional value of foal meatJosé M Lorenzo, Mirian PateiroMeat Science|July 17, 2012
Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory propertiesJosé M Lorenzo, Daniel FrancoJournal of the Science of Food and Agriculture|January 3, 2013
Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoorsDaniel Franco, José M LorenzoMeat Science|July 2, 2013
Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breedMaría Gómez, José M LorenzoPageof 31