Publications in collaboration with researchers from Instituto de Agroquímica y Tecnología de los Alimentos (5)

2002

  1. Lipid composition of pork muscle as affected by sire genetic type

    Journal of Food Biochemistry, Vol. 26, Núm. 2, pp. 91-102

1999

  1. Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham

    Journal of the Science of Food and Agriculture, Vol. 79, Núm. 9, pp. 1147-1154

  2. Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids

    Journal of the Science of Food and Agriculture, Vol. 79, Núm. 10, pp. 1280-1284

  3. Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities

    Meat Science, Vol. 51, Núm. 2, pp. 185-189

  4. Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality

    Meat Science, Vol. 51, Núm. 1, pp. 53-59