Publicaciones en colaboración con investigadores/as de Universidade Federal da Paraíba (2)

2019

  1. Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

    Journal of Food Processing and Preservation, Vol. 43, Núm. 3

  2. Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 14, pp. 6241-6247