PUBLICACIÓN

El binomio cerdo ibérico-dehesa: líneas y cruces. Tipos de de alimentación

ACCEDER A LA PUBLICACIÓN: Dialnet

Juan Florencio Tejeda, María Elena González Sanchez

2001 Tecnología del jamón ibérico. De los sistemas tradicionales a la explotación racional del sabor y el aroma

ISBN

8471149443

AUTORES DE LA UEX

María Elena González Sánchez

OTRAS PUBLICACIONES DE INTERÉS

Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?
Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems
Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?
Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera
Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue
Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera
Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue
Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig
Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue
Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento
Situación Actual De La Agricultura De Conservación En España
Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento
Situación Actual De La Agricultura De Conservación En España
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Situación Actual De La Agricultura De Conservación En España
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Valoración Del Recebo Con Postre En El Cerdo Ibérico
La Agricultura De Conservación En El Balance Del Carbono
Valoración Del Recebo Con Postre En El Cerdo Ibérico
La Agricultura De Conservación En El Balance Del Carbono
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
La Agricultura De Conservación En El Balance Del Carbono
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
La Producción Animal En La Ingeniería Agraria
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
La Producción Animal En La Ingeniería Agraria
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
La Producción Animal En La Ingeniería Agraria
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Respuesta Al Calor De Las Cerdas En Lactación
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Respuesta Al Calor De Las Cerdas En Lactación
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Respuesta Al Calor De Las Cerdas En Lactación
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions
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