Publications in collaboration with researchers from Universidad de Zaragoza (11)


  1. Textural assessment of clenbuterol treatment in beef

    Meat Science, Vol. 51, Núm. 4, pp. 297-303


  1. Rapid chilling of light lamb carcasses results in meat as tender as that obtained using conventional conditioning practices

    Sciences des aliments, Vol. 13, Núm. 1, pp. 89-96

  2. Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 196, Núm. 4, pp. 339-342


  1. The effect of natural or artificial casing on the ripening and sensory quality of a mould‐covered dry sausage

    International Journal of Food Science & Technology, Vol. 26, Núm. 1, pp. 83-89


  1. A Simple Method for Following Postmortem ATP Depletion in Lamb Muscle

    Journal of Food Science, Vol. 54, Núm. 5, pp. 1365-1366