María José Jordán Bueso-rekin lankidetzan egindako argitalpenak (2)

2013

  1. Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

    Food Chemistry, Vol. 138, Núm. 4, pp. 2407-2414

2012

  1. The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

    Animal