A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs
Horcada, Alberto, Campo, Maria del Mar, Polvillo, Oliva, Alcalde, Maria Jesus, Cilla, Irene, Sañudo, Carlos
Published in Spanish journal of agricultural research : SJAR (2014)
Published in Spanish journal of agricultural research : SJAR (2014)
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Journal Article
Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability
Cilla, Irene, Altarriba, Juan, Guerrero, Lluis, Gispert, Marina, Martínez, Luis, Moreno, Carlos, Beltrán, José Antonio, Guàrdia, Maria Dolors, Diestre, Alejandro, Arnau, Jacint, Roncalés, Pedro
Published in Meat science (01.02.2006)
Published in Meat science (01.02.2006)
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Journal Article
Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere
Martínez, Luis, Djenane, Djamel, Cilla, Irene, Beltrán, José Antonio, Roncalés, Pedro
Published in Meat science (01.11.2005)
Published in Meat science (01.11.2005)
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Journal Article
Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride
Martínez, L, Cilla, I, Beltrán, J.A, Roncalés, P
Published in Journal of the science of food and agriculture (01.07.2006)
Published in Journal of the science of food and agriculture (01.07.2006)
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Journal Article
Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale
Cilla, Irene, Martínez, Luis, Beltrán, José Antonio, Roncalés, Pedro
Published in Meat science (01.08.2006)
Published in Meat science (01.08.2006)
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Journal Article
Factors affecting acceptability of dry-cured ham throughout extended maturation under “bodega” conditions
Cilla, Irene, Martínez, Luis, Beltrán, José Antonio, Roncalés, Pedro
Published in Meat science (01.04.2005)
Published in Meat science (01.04.2005)
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Journal Article
Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper
Martínez, Luis, Cilla, Irene, Beltrán, José Antonio, Roncalés, Pedro
Published in Meat science (01.03.2007)
Published in Meat science (01.03.2007)
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Journal Article
Combined Effect of Modified Atmosphere Packaging and Addition of Rosemary (Rosmarinus officinalis), Ascorbic Acid, Red Beet Root (Beta vulgaris), and Sodium Lactate and Their Mixtures on the Stability of Fresh Pork Sausages
Martínez, Luis, Cilla, Irene, Beltrán, José Antonio, Roncalés, Pedro
Published in Journal of agricultural and food chemistry (28.06.2006)
Published in Journal of agricultural and food chemistry (28.06.2006)
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Journal Article
Comparative effect of red yeast rice (Monascus purpureus), red beet root (Beta vulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere
Martinez, L, Cilla, I, Beltran, J.A, Roncales, P
Published in Journal of the science of food and agriculture (01.03.2006)
Published in Journal of the science of food and agriculture (01.03.2006)
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Journal Article
Carcass characteristics and instrumental meat quality of suckling kids and lambs
Sañudo, C., Campo, M. M., Muela, E., Olleta, J. L., Delfa, R., Jiménez-Badillo, R., Alcalde, M. J., Horcada, A., Oliveira, I., Cilla, I.
Published in Spanish journal of agricultural research : SJAR (01.09.2012)
Published in Spanish journal of agricultural research : SJAR (01.09.2012)
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