Publicaciones recientes
- Sainfoin can be included up to 40% in the concentrate of finishing lambs without impairing their performance, rumen fermentation, and carcass quality
- Sainfoin can be included up to 40% in the concentrate of finishing lambs without impairing their performance, rumen fermentation, and carcass quality
- Gene-Edited Meat: Disentangling Consumers’ Attitudes and Potential Purchase Behavior
- Valoración sensorial e instrumental de la carne de cabrito lechal
- A Machine Learning Approach Investigating Consumers’ Familiarity with and Involvement in the Just Noticeable Color Difference and Cured Color Characterization Scale
Departamento:
Departamento de Ciencia Animal / Instituto Agroalimentario de Aragón (IA2)
Cargo:
Miembro / Tecnico/a de Investigación