Portal Investigación UEx

Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada

Seasonal Variation In Pasture Availability During The Fattening Period Influences Lipid Profile And Nutritional Quality In The Semi-Extensive Production Of Iberian Pigs

Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies

Seasonal Variation In Pasture Availability During The Fattening Period Influences Lipid Profile And Nutritional Quality In The Semi-Extensive Production Of Iberian Pigs

Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies

Calibration Of Visible And Near-Infrared Spectral Imaging Technology To Predict The Quality Evolution Of Retail Fresh Pork Bellies With Different Fat Content

Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies

Calibration Of Visible And Near-Infrared Spectral Imaging Technology To Predict The Quality Evolution Of Retail Fresh Pork Bellies With Different Fat Content

Carcass Quality And Performance Of Duroc × Iberian Pigs Fed A Dried Olive Pulp Diet During The Growing Phase

Calibration Of Visible And Near-Infrared Spectral Imaging Technology To Predict The Quality Evolution Of Retail Fresh Pork Bellies With Different Fat Content

Carcass Quality And Performance Of Duroc × Iberian Pigs Fed A Dried Olive Pulp Diet During The Growing Phase

Transcriptome Analysis Indicates Improved Adipose Tissue Function In Growing Iberian Pig Fed Olive By-Products Based Diets

Carcass Quality And Performance Of Duroc × Iberian Pigs Fed A Dried Olive Pulp Diet During The Growing Phase

Transcriptome Analysis Indicates Improved Adipose Tissue Function In Growing Iberian Pig Fed Olive By-Products Based Diets

Pork Belly Quality Variation And Its Association With Fatness Level

Transcriptome Analysis Indicates Improved Adipose Tissue Function In Growing Iberian Pig Fed Olive By-Products Based Diets

Pork Belly Quality Variation And Its Association With Fatness Level

Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree

Pork Belly Quality Variation And Its Association With Fatness Level

Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree

Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact

Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree

Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact

Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions

Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact

Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions

Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions

Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components

Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

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

The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly

Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy

The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly

Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding

The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly

Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding

Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding

Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Morphological And Firmness Characteristics Of Crossed Iberian And Pure Duroc Pig Bellies

Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction

Morphological And Firmness Characteristics Of Crossed Iberian And Pure Duroc Pig Bellies

Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value

Morphological And Firmness Characteristics Of Crossed Iberian And Pure Duroc Pig Bellies

Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value

Análisis Del Transcriptoma De Lomo De Cerdos Ibéricos Extremospara Composición Lipídica De Grasa Intramuscular

Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value

Análisis Del Transcriptoma De Lomo De Cerdos Ibéricos Extremospara Composición Lipídica De Grasa Intramuscular

Morfología Y Firmeza De Pancetas Según Su Contenido De Grasa

Análisis Del Transcriptoma De Lomo De Cerdos Ibéricos Extremospara Composición Lipídica De Grasa Intramuscular

Morfología Y Firmeza De Pancetas Según Su Contenido De Grasa

Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System

Morfología Y Firmeza De Pancetas Según Su Contenido De Grasa

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

Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig

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

Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig

Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing

Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig

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

Concentración De Ácidos Grasos Volátiles En Heces De Cerdos Ibéricos Alimentados Con Alperujo De Durante El Periodo De Crecimiento

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

Concentración De Ácidos Grasos Volátiles En Heces De Cerdos Ibéricos Alimentados Con Alperujo De Durante El Periodo De Crecimiento

Influencia De La Restricción Proteica En El Transcriptoma De Músculo De Cerdos Cruzados Durante La Fase De Crecimiento

Concentración De Ácidos Grasos Volátiles En Heces De Cerdos Ibéricos Alimentados Con Alperujo De Durante El Periodo De Crecimiento

Influencia De La Restricción Proteica En El Transcriptoma De Músculo De Cerdos Cruzados Durante La Fase De Crecimiento

Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs

Influencia De La Restricción Proteica En El Transcriptoma De Músculo De Cerdos Cruzados Durante La Fase De Crecimiento

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

Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp "carne De Ávila"

Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism

Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp "carne De Ávila"

Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento

Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp "carne De Ávila"

Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento

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

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

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

Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

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

Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal

Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form

Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal

Situación Actual De La Agricultura De Conservación En España

Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal

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

Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera

Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados

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

Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos

Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo

Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos

Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods

Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos

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

Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres

Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems

Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres

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

Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres

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

Valoración Del "recebo Con Postre" En El Cerdo Ibérico

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

Valoración Del "recebo Con Postre" En El Cerdo Ibérico

Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Valoración Del "recebo Con Postre" En El Cerdo Ibérico

Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico

Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del 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

Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del 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

Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions

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

Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions

Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions

Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

La Agricultura De Conservación En El Balance Del Carbono

Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

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

Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos

Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa

Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos

Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background

Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos

Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background

Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat

Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background

Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat

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

Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat

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 Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat

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 Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat

Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets

Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat

Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets

Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs

Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets

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

Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet

Respuesta Al Calor De Las Cerdas En Lactación

Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet

Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography

Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet

Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography

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

Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography

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

Calidad De La Carne De Cordero Y Cabrito

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

Calidad De La Carne De Cordero Y Cabrito

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham

Calidad De La Carne De Cordero Y Cabrito

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham

El Jamón Ibérico: Desde La Dehesa Al Paladar.

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham

El Jamón Ibérico: Desde La Dehesa Al Paladar.

El Cerdo Ibérico Y La Dehesa En El Quijote.

El Jamón Ibérico: Desde La Dehesa Al Paladar.

El Cerdo Ibérico Y La Dehesa En El Quijote.

Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham

El Cerdo Ibérico Y La Dehesa En El Quijote.

Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham

Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content

Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham

Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content

Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols

Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content

Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols

El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada

Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols

El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada

Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre

El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada

Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre

El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación

Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre

El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham

El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham

N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham

N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding

Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico

N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding

Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico

Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs

Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico

Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs

In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue

Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs

In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue

Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos

In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue

Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos

Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process

Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos

Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process

Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham

Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process

Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham

Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico

Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham

Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Efecto Del Tamaño Del Picado Y Forma De Presentación De La Alfalfa Sobre La Ingestión Y Digestibilidad En Ovejas

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

Efecto Del Tamaño Del Picado Y Forma De Presentación De La Alfalfa Sobre La Ingestión Y Digestibilidad En Ovejas

Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada

Efecto Del Tamaño Del Picado Y Forma De Presentación De La Alfalfa Sobre La Ingestión Y Digestibilidad En Ovejas

Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada

Seasonal Variation In Pasture Availability During The Fattening Period Influences Lipid Profile And Nutritional Quality In The Semi-Extensive Production Of Iberian Pigs