Department of Analytical Chemistry, Nutrition and Bromatology
Department
Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaPublications in collaboration with researchers from Centro Tecnológico de la Carne de Galicia (5)
2022
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Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties
Foods, Vol. 11, Núm. 15
2019
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Influence of potato crisps processing parameters on acrylamide formation and bioaccesibility
Molecules, Vol. 24, Núm. 21
2012
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Effect of pork fat addition on the volatile compounds of foal dry-cured sausage
Meat Science, Vol. 91, Núm. 4, pp. 506-512
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Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass
Journal of the Science of Food and Agriculture, Vol. 92, Núm. 6, pp. 1311-1317
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High-energy forage feeding diets and body condition on the finishing of cull dairy cows
Animal, Vol. 6, Núm. 10, pp. 1634-1641