Kizkitza Insausti Barrenetxea-rekin lankidetzan egindako argitalpenak (7)

2022

  1. Carne

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

2020

  1. Raw-cured spanish traditional meat product Chistorra de Navarra : Sensory and composition quality standards

    Foods, Vol. 9, Núm. 8

  2. The reformulation of a beef patty enriched with n-3 fatty acids and Vitamin D3 influences consumers' response under different information scenarios

    Foods, Vol. 9, Núm. 4

2015

  1. Fatty acid composition of young Holstein bulls fed whole linseed and rumen-protected conjugated linoleic acid enriched diets

    Livestock Science, Vol. 180, pp. 106-112

2014

  1. Low-fat beef patties with augmented omega-3 fatty acid and CLA levels and influence of grape seed extract

    Journal of Food Science, Vol. 79, Núm. 11, pp. S2368-S2376

2013

  1. Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls

    Meat Science, Vol. 94, Núm. 2, pp. 208-214

2011

  1. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

    Meat Science, Vol. 88, Núm. 1, pp. 189-197