Publicaciones

Alimentos ecológicos

González-Martín MI, Hernández-Hierro JM, Revilla I, Vivar-Quintana A, González-Pérez C, Gómez García L, Palacios Riocerezo & Lobos Ortega, IA. 2011. Differentiation of organic and non-organic ewe’s cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: A comparative study. Talanta 85: 1915-1919.
Humada MJ, Sañudo C & Serrano E. 2014. Chemical composition, vitamin E content, lipid oxidation, color and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14 months. Meat Science 96: 908-915.