págs. 131-135
First steps to build an animal disease management strategy: collective approach to deconstruct problems
págs. 137-140
Pig meat-health: a possible binomial?
págs. 141-145
Survey on processing techniques of the meat native pigs: from raw meat to final traditional products
págs. 147-150
Predictive ability of FT-NIRS in the assessment of chemical composition of pork seasoned products
Alessandro Crovetti, Francesco Sirtori, C. Aquilani, O. Franci, R. Bozzi
págs. 151-154
Quality evaluation of dry-cured shoulder from different genetic lines of Iberian pigs
María Asensio Calvarro, Antonio Silva Rodríguez, Mónica Armenteros Cuesta, Daniel Caballero Jorna, T.N. Martín, Laura Lorido Contreras, Lourdes Sánchez-Montero Velasco, Carlos Fernández Barrera, José Luis Noguera Jiménez, A. M. Ramos
págs. 155-160
I. Dias, M. Laranjo, R. Fialho, M.E. Potes, J. Véstia, Ana C. Agulheiro Santos, M.J. Fraqueza, M. Elias
págs. 161-165
págs. 167-171
Shelf-life of vacuum packed, heat-treated traditional Sardinian suckling pig meat
R. Comunian, F. Piras, R. Di Salvo, A. Paba, G. Riu, M. Addis, E.P.L. De Santis, S. Porcu
págs. 173-176
Non-destructive analysis of loin by Magnetic Resonance Imaging and fractals
Daniel Caballero Jorna, Andrés Caro Lindo, María Teresa Antequera Rojas, María Trinidad Pérez Palacios
págs. 177-179
Ready-to-eat roasted suckling piglet (Porcheddu): an innovative process for a Sardinian traditional dish
págs. 181-183
Effect of genetic and diet on Iberian pig fresh loin (m. Longissimus dorsi)
E. González, Ana Isabel Carrapiso Martínez, José Luis Noguera Jiménez, Noelia Ibáñez Escriche, Juan Florencio Tejeda Sereno
págs. 185-187
Influence of sex on meat quality of Celta pig breed
B. García, Daniel Jose Franco Ruiz, Francisco Javier Carballo García, Mirian Pateiro Moure, José Manuel Lorenzo Rodríguez, Roberto Bermúdez Piedra
págs. 189-192
págs. 193-195
Addition of vinegar to extend the shelf-life of cabeça de xara
M. Laranjo, M.E. Potes, J. Véstia, A. Fraqueza, M.J. Gomes, M. Elias
págs. 197-200
Carcass and meat traits of different Iberian pig genotypes fed in a traditional extensive system
Mercedes Izquierdo Cebrián, Francisco Ignacio Hernández García, Mª de la Montaña López Parra, Ana Isabel del Rosario González, A. Montero, M.A. Pérez, Javier García Gudiño, L. García Rubio, N. Garrido
págs. 201-204
págs. 205-208
págs. 209-212
Beatriz Martínez, Ceferina Vieira Aller, Begoña Rubio, María Dolores Garrido Fernández, Macarena Egea Clemenz, M. Belén Linares Padierna, Nuria Panella Riera
págs. 213-216
Cinta Senese burgers with omega-3 fatty acids: effect of storage and type of enrichment on quality characteristics
C. Aquilani, María Trinidad Pérez Palacios, Estefanía Jiménez Martín, María Teresa Antequera Rojas, R. Bozzi, Carolina Pugliese
págs. 217-220
págs. 221-225
Effect of slaughter age on the fatty acid profile of Celta pig breed
José Manuel Lorenzo Rodríguez, Rubén Domínguez, Daniel Jose Franco Ruiz, Laura Purriños, Mirian Pateiro Moure, Roberto Bermúdez Piedra
págs. 227-230
págs. 231-234
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