135 results on '"Campo, M.M."'
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2. Modelling the physiological, muscular, and sensory characteristics in relation to beef quality from 15 cattle breeds
3. ADENI-UCI study: Analysis of non-income decisions in ICU as a measure of limitation of life support treatments
4. 84. Modeling the impact of the physiological, muscular, and sensory characteristics to evaluate beef quality
5. 12 Degeneratieve aandoeningen van enkel en voorvoet
6. Modeling the impact of the physiological, muscular, and sensory characteristics to evaluate beef quality (póster)
7. Relations between animal, carcass and meat characteristics across 15 European breeds
8. Estudio ADENI-UCI: Análisis de las decisiones de no ingreso en UCI como medida de limitación de los tratamientos de soporte vital
9. Degeneratieve aandoeningen van enkel en voorvoet
10. Estudio ADENI-UCI: Análisis de las decisiones de no ingreso en UCI como medida de limitación de los tratamientos de soporte vital
11. Effect of linseed supplementation level and feeding duration on performance, carcass and meat quality of cull ewes
12. Influence of commercial cut on proximate composition and fatty acid profile of Rasa Aragonesa light lamb
13. Current strategies in lamb production in Mediterranean areas
14. Sensory quality of lamb following long-term frozen storage
15. Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality
16. Acute compartment syndrome of the thigh following total knee arthroplasty
17. Association between functional candidate genes and organoleptic meat traits in intensively-fed beef
18. Straw for bedding and forage in fattening lambs: effects on fatty acid composition and sensory characteristics of the longissimus muscle
19. Effect of slaughter age on meat quality of Chamarito lambs
20. Meat quality of lamb frozen stored up to 21months: Instrumental analyses on thawed meat during display
21. Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers
22. Variabilidad intra-racial y relaciones entre 41 características de canal y carne en la raza Pirenaica
23. Sensory evaluation of several European cattle breeds
24. Relacion entre medidas objetivas y subjetivas de la conformacion en 15 razas europeas de vacuno
25. Valoracion subjetiva y objetiva del engrasamiento de la canal en diferentes razas bovinas europeas sacrificadas a peso comercial
26. Antioxidant diet supplementation and lamb quality throughout preservation time
27. Effects of an enriched housing environment on sensory aspects and fatty-acid composition of the longissimus muscle of light-weight finished lambs
28. A Comparison of Laboratory-Based and Home-Based Tests of Consumer Preferences Using Kid and Lamb Meat
29. Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared
30. Influence of transport duration and season on sensory meat quality in rabbits
31. Sensory evaluation of several European cattle breeds
32. Influence of cooking method on the nutrient composition of Spanish light lamb
33. Influence of social dominance on production, welfare and the quality of meat from beef bulls
34. Effect of feeding regime during finishing on lamb welfare, production performance and meat quality
35. Effect of production system before the finishing period on carcass, meat and fat qualities of beef
36. Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production
37. Valoración subjetiva y objetiva del engrasamiento de la canal den diferentes razas bovinas europeas sacrificadas a peso comercial
38. Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kids
39. Effect of freezing method and frozen storage duration on lamb sensory quality
40. Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom
41. Sensory quality of beef from different finishing diets
42. Influence of transport duration and season on sensory meat quality in rabbits.
43. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display
44. Effects of cooling temperature and hot carcass weight on the quality of lamb
45. Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems
46. Effect of the fattening diet on the development of the fatty acid profile in rabbits from weaning
47. Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems
48. Effect of diet, slaughter weight and sex on instrumental and sensory meat characteristics in rabbits
49. Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market
50. Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers
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