selected publications
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conference paper
- Autenticidad de salchichas de carne de ovino y caprino. 724-726. 2013
- Caracterización de la producción de mantas de carne salada y seca de ovinos y caprinos en ambiente preindustrial. 709-711. 2013
- Caracterización sensorial de salchichas frescas de ovino y caprino. 727-729. 2013
- Análisis sensorial de carne seca y salada de ovinos y caprinos. 715-717. 2011
- Calidad física de carne seca y salada de ovinos y caprinos. 712-714. 2011
- Calidad química de carne seca y salada de ovinos y caprinos. 709-711. 2011
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journal article
- An approach to predict chemical composition of goat Longissimus thoracis et lumborum muscle by Near Infrared Reflectance spectroscopy. Small Ruminant Research. 40-43. 2015
- Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels. Meat Science. 114-120. 2015
- Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat. Journal of Food Science. S1568-S1573. 2015
- Assessing the value of a portable near infrared spectroscopy sensor for predicting pork meat quality traits of "asturcelta autochthonous swine breed. Food Analytical Methods. 2014
- Short communication: Quality of ewe and goat meat cured product mantas. an approach to provide value added to culled animals. Canadian Journal of Animal Science. 459-462. 2014
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thesis