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Nutricion Hospitalaria|April 4, 2012
The effect of a modified meat product on nutritional status in institutionalized elderly peopleM J Beriain, F C Ibáñez, J Baleztena, et al.Meat Science|January 18, 2011
The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausagesM J Beriain, I Gómez, E Petri, et al.Animal : 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
Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bullsG Indurain, M J Beriain, M V Goñi, et al.Meat Science|April 27, 2010
The relationship of carcass measurements to carcass composition and intramuscular fat in Spanish beefG Indurain, T R Carr, M V Goñi, et al.Meat Science|November 9, 2011
Lipid composition of the intramuscular fat of beef from Spanish cattle breeds stored under modified atmosphereK Insausti, M J Beriain, M J Alzueta, 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.Meat Science|November 9, 2011
Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphereK Insausti, M J Beriain, A Purroy, et al.Meat Science|November 9, 2011
Predicting Longissimusdorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability indexM J Beriain, M V Goñi, G Indurain, 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 3