selected publications
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academic article
- Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products. Sensory Analysis for the Development of Meat Products. 2022
- Volatile Organic Compound Profile. Methods to Assess the Quality of Meat Products. 2022
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conference paper
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journal article
- Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat. Foods. 1450-1450. 2021
- Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds. Small Ruminant Research. 106244-106244. 2020