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S Lauzurica

Showing results (1-10 of 13) with videos related to

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Meat Science|November 9, 2011
Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pastureS Velasco, V Cañeque, S Lauzurica, et al.
Meat Science|November 9, 2011
Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weightsM T Díaz, S Velasco, C Pérez, et al.
Meat Science|November 9, 2011
Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weightsM T Díaz, S Velasco, C Pérez, et al.
Meat Science|November 9, 2011
The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambsV Cañeque, M T Díaz, I Alvarez, et al.
Meat Science|November 9, 2011
Prediction of suckling lamb carcass composition from objective and subjective carcass measurementsM T Díaz, V Cañeque, S Lauzurica, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysisI Alvarez, J De la Fuente, M T Díaz, et al.
Meat Science|November 9, 2011
Fatty acid composition of adipose depots of suckling lambs raised under different production systemsS Velasco, V Cañeque, C Pérez, et al.
Meat Science|November 9, 2013
Effect of lairage time ( 0h, 3 h, 6 h or 12 h) on glycogen content and meat quality parameters in suckling lambsM T Díaz, C Vieira, C Pérez, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Physiological response and carcass and meat quality of suckling lambs in relation to transport time and stocking density during transport by roadJ De la Fuente, M Sánchez, C Pérez, et al.
Meat Science|November 9, 2011
Carcass classification in suckling lambs. II. Comparison among subjective carcass classification methods: fatness scales and conformation scales with 0.25 point-intervalsF Ruiz de Huidobro, E Miguel, M T Díaz, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Meat Science|November 9, 2011
Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pastureS Velasco, V Cañeque, S Lauzurica, et al.
Meat Science|November 9, 2011
Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weightsM T Díaz, S Velasco, C Pérez, et al.
Meat Science|November 9, 2011
Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weightsM T Díaz, S Velasco, C Pérez, et al.
Meat Science|November 9, 2011
The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambsV Cañeque, M T Díaz, I Alvarez, et al.
Meat Science|November 9, 2011
Prediction of suckling lamb carcass composition from objective and subjective carcass measurementsM T Díaz, V Cañeque, S Lauzurica, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysisI Alvarez, J De la Fuente, M T Díaz, et al.
Meat Science|November 9, 2011
Fatty acid composition of adipose depots of suckling lambs raised under different production systemsS Velasco, V Cañeque, C Pérez, et al.
Meat Science|November 9, 2013
Effect of lairage time ( 0h, 3 h, 6 h or 12 h) on glycogen content and meat quality parameters in suckling lambsM T Díaz, C Vieira, C Pérez, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Physiological response and carcass and meat quality of suckling lambs in relation to transport time and stocking density during transport by roadJ De la Fuente, M Sánchez, C Pérez, et al.
Meat Science|November 9, 2011
Carcass classification in suckling lambs. II. Comparison among subjective carcass classification methods: fatness scales and conformation scales with 0.25 point-intervalsF Ruiz de Huidobro, E Miguel, M T Díaz, et al.
Pageof 2