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Meat Science|November 9, 2011
Pre-cure freezing affects proteolysis in dry-cured hamsS Bañón, J M Cayuela, M V Granados, et al.Meat Science|November 9, 2011
Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kidsS Bañón, R Vila, A Price, et al.Meat Science|September 7, 2015
Feeding Iberian × Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat qualityM Egea, M B Linares, M D Garrido, et al.Meat Science|June 1, 2019
Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat qualityS M Auqui, M Egea, I Peñaranda, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 6, 2015
Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural productsM C Espinosa, G López, P Díaz, et al.Meat Science|August 5, 2014
TBARs distillation method: revision to minimize the interference from yellow pigments in meat productsP Díaz, M B Linares, M Egea, et al.Meat Science|April 17, 2012
Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnutD Álvarez, Y L Xiong, M Castillo, et al.Meat Science|February 5, 2016
Evaluation of different strategies to mask boar taint in cooked sausageB Martínez, B Rubio, C Viera, et al.Journal of Dairy Science|May 23, 2012
Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheeseE Ferrandini, M Castillo, M de Renobales, et al.Meat Science|August 5, 2014
Crude glycerine inclusion in Limousin bull diets: animal performance, carcass characteristics and meat qualityM Egea, M B Linares, M D Garrido, et al.Pageof 3