LUIS JAVIER RODRIGUEZ BARRON-rekin lankidetzan egindako argitalpenak (6)

2023

  1. Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding

    Food Science and Nutrition, Vol. 11, Núm. 10, pp. 6544-6559

2020

  1. Effect of ageing time on consumer preference and sensory description of foal meat

    Food Research International, Vol. 129

2017

  1. Assessment of sensory quality of calf chops with different fat cover by a trained panel using a specific sensory method

    Czech Journal of Food Sciences, Vol. 35, Núm. 5, pp. 392-400

2016

  1. Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile

    Meat Science, Vol. 117, pp. 108-116

  2. Corrigendum to “Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile” [Meat Science 117 (2016) 108–116](S0309174016300602)(10.1016/j.meatsci.2016.02.043)

    Meat Science

  3. Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

    Dairy Science and Technology, Vol. 96, Núm. 1, pp. 53-65