Koldo Osoro Otaduy-rekin lankidetzan egindako argitalpenak (11)

2023

  1. Effect of anatomical location on the chemical composition of longissimus thoracis et lumborum muscle in cattle

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 191-192

  2. Relationship between consumer scores and oxidative status of beef

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 581-582

2014

  1. Posibilidades y limitaciones del cebo ecológico de terneros en Asturias

    Tecnología agroalimentaria: Boletín informativo del SERIDA, Núm. 13, pp. 37-44

  2. Presentación del Proyecto Mayor Flavor

    Tecnología agroalimentaria: Boletín informativo del SERIDA, Núm. 13, pp. 68-69

2012

  1. Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat

    Journal of the Science of Food and Agriculture, Vol. 92, Núm. 13, pp. 2727-2740

2011

  1. Puesta en valor de la carne de vacuno mayor en Asturias y en la Cornisa Cantábrica

    Tecnología agroalimentaria: Boletín informativo del SERIDA, Núm. 10, pp. 46-53

  2. Tenderización post-mortem de la carne de los distin-tos biotipos amparados por la IGP ternera asturiana

    Archivos de zootecnia, Vol. 60, Núm. 231, pp. 333-336

2010

  1. Eating quality of beef from biotypes included in the PGI "Ternera Asturiana" showing distinct physicochemical characteristics and tenderization pattern

    Meat Science, Vol. 86, Núm. 2, pp. 343-351

  2. Evaluation of very long-chain fatty acids and n-alkane epicuticular compounds as markers for estimating diet composition of sheep fed heathland vegetation species

    Animal Feed Science and Technology, Vol. 156, Núm. 3-4, pp. 75-88

2008

  1. Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy

    Meat Science, Vol. 78, Núm. 3, pp. 248-255

1997

  1. Sex, seasonal and spatial differences in the diet of Cantabrian chamois Rupicapra pyrenaica parva

    Acta Theriologica, Vol. 42, Núm. 1, pp. 37-46