Publicaciones - 2017
-
Sostenibilidad de pequeñas queserías rurales: rendimiento quesero y problemática del lactosuero Alimentaria, 2017; 488, 94 - 105 - 0300-5755
-
Commercial and nutritional characterization of the subcutaneous fat of calves and cows for culling slaughtered in the autonomous community of the basque country Archivos de Zootecnia, 2017; 66, 433 - 440 - 0004-0592
-
An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain Meat Science, 2017; 39, 39 - 47 - 0309-1740
-
Silver ion solid‐phase extraction cartridges employing glass housings overcome the limitations observed in the GC analysis of animal lipids with low trans fatty acid content European Journal of Lipid Science and Technology, 2017; 119, 1438-7697
-
Assessment of sensor y quality of calf chops with different fat cover using a specific sensor y method by a trained panel Czech Journal of Food Science, 2017; 35, 392 - 400 - 1212-1819
-
Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake Journal of Dairy Science, 2017; 100, 6962 - 6971 - 0022-0302
-
Changes in terpenoid composition of milk and cheese from commercial sheep flocks associated with seasonal feeding regimens throughout lactation Journal of Dairy Science, 2017; 100, 96 - 105 - 0022-0302
-
Volatile compounds associated with desirable flavour and off-flavour generation in ewe´ s raw milk commercial cheeses European Food Research and Technology, 2017; 243, 1405 - 1414 - 1438-2377