FRANCISCO JAVIER
CARBALLO GARCIA
CATEDRATICO/A DE UNIVERSIDAD TC
Noemí
Echegaray Suárez
Noemí Echegaray Suárez-rekin lankidetzan egindako argitalpenak (4)
2020
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Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle
Food Research International, Vol. 137
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Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of Biceps femoris muscle
Foods, Vol. 9, Núm. 6
2018
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Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
Trends in Food Science and Technology, Vol. 82, pp. 110-121
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Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen
Food Research International, Vol. 114, pp. 114-122