Pedro Diaz Molins-rekin lankidetzan egindako argitalpenak (2)

2017

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

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

2014

  1. TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products

    Meat Science, Vol. 98, Núm. 4, pp. 569-573