Publications in collaboration with researchers from Universidad Pública de Navarra (18)


  1. Carne

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 173-187


  1. Improvement of the Functional and Healthy Properties of Meat Products

    Food Quality: Balancing Health and Disease (Elsevier Inc.), pp. 1-74

  2. Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

    Journal of Food Science, Vol. 83, Núm. 2, pp. 454-463