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Maria Del Mar Campo

Showing results (1-10 of 6) with videos related to

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Foods (Basel, Switzerland)|August 14, 2025
Carcass Color in Broilers When Replacing Wheat with Corn in the DietMaria Del Mar Campo, Leticia Mur
Animals : an Open Access Journal From MDPI|October 23, 2021
Feeding, Muscle and Packaging Effects on Lipid Oxidation and Color of Avileña Negra-Ibérica BeefMarta Barahona, Maria Del Mar Campo, Mohammed Amine Hachemi, et al.
Meat Science|October 4, 2020
Perception of beef quality for Spanish and Brazilian consumersBruna Boito, Eduardo Lisbinski, Maria Del Mar Campo, et al.
Journal of Food Science|October 14, 2014
Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locationsMaría Pérez-Juan, Carolina E Realini, Marta Barahona, et al.
Meat Science|July 9, 2016
Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlotsDayane Cristina Rivaroli, Ana Guerrero, Maribel Velandia Valero, et al.
Meat Science|September 30, 2016
Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oilsRodrigo Augusto Cortez Passetti, Juliana Akamine Torrecilhas, Mariana Garcia Ornaghi, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|August 14, 2025
Carcass Color in Broilers When Replacing Wheat with Corn in the DietMaria Del Mar Campo, Leticia Mur
Animals : an Open Access Journal From MDPI|October 23, 2021
Feeding, Muscle and Packaging Effects on Lipid Oxidation and Color of Avileña Negra-Ibérica BeefMarta Barahona, Maria Del Mar Campo, Mohammed Amine Hachemi, et al.
Meat Science|October 4, 2020
Perception of beef quality for Spanish and Brazilian consumersBruna Boito, Eduardo Lisbinski, Maria Del Mar Campo, et al.
Journal of Food Science|October 14, 2014
Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locationsMaría Pérez-Juan, Carolina E Realini, Marta Barahona, et al.
Meat Science|July 9, 2016
Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlotsDayane Cristina Rivaroli, Ana Guerrero, Maribel Velandia Valero, et al.
Meat Science|September 30, 2016
Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oilsRodrigo Augusto Cortez Passetti, Juliana Akamine Torrecilhas, Mariana Garcia Ornaghi, et al.
Pageof 1