Irene Peñaranda Verdu-rekin lankidetzan egindako argitalpenak (4)

2023

  1. Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality

    Animals, Vol. 13, Núm. 5

2021

  1. Estrategias tecnológicas de enmascaramiento del olor sexual en carne de cerdos machos enteros: nuevas alternativas para el sector y la industria cárnica porcina

    Eurocarne: La revista internacional del sector cárnico, Núm. 296, pp. 69-78

2020

  1. Fat replacement by vegetal fibres to improve the quality of sausages elaborated with non-castrated male pork

    Animals, Vol. 10, Núm. 10, pp. 1-14

2017

  1. Sensory perception of meat from entire male pigs processed by different heating methods

    Meat Science, Vol. 134, pp. 98-102