selected publications
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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
- 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