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Issue Date
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2020
Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage
Cava López, Ramón
;
Garcia Parra, J.
;
Ladero, L.
;
Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos
2020
Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions
Moreno, I
;
Lipová, P
;
Ladero, L.
;
Fernández García, José Luis
;
Cava López, Ramón
;
Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos