Óscar López Campos-rekin lankidetzan egindako argitalpenak (2)

2012

  1. Beef Texture and Juiciness*

    Handbook of Meat and Meat Processing, Second Edition (CRC Press), pp. 177-206

2011

  1. Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: An emphasis on trans-18:1 and conjugated linoleic acid profiles

    Animal, Vol. 5, Núm. 10, pp. 1643-1652