University of Kentucky-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2009

  1. Influence of pre-slaughter process on pork quality: An overview

    Food Reviews International, Vol. 25, Núm. 3, pp. 233-250

2008

  1. Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch

    Meat Science, Vol. 80, Núm. 3, pp. 649-655

2007

  1. Prediction of meat emulsion stability using reflection photometry

    Journal of Food Engineering, Vol. 82, Núm. 3, pp. 310-315