Publications - 2016
- Characterization of the fatty acid composition of lamb commercially available in northern spain: Emphasis on the trans-18: 1 and CLA content and profile Meat Science, 2016; 117, 108 - 116 - 0309-1740
- Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses Food Microbiology, 2016; 56, 52 - 68 - 0740-0020
- Meat colour stability and fatty acid profile in commercial bison and beef Journal of Food Research, 2016; 5, 92 - 101 - 1927-0887
- Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing International Dairy Journal, 2016; 53, 29 - 36 - 0958-6946
- Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese Food Chemistry, 2016; 197, 622 - 633 - 0308-8146
- Occurrence of sensory defects in semi-hard ewe's raw milk cheeses Dairy Science & Technology, 2016; 96, 53 - 65 - 1958-5586
- Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects International Dairy Journal, 2016; 58, 23 - 30 - 0958-6946