Leire
Bravo Lamas
Leire Bravo Lamas-rekin lankidetzan egindako argitalpenak (6)
2023
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Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding
Food Science and Nutrition, Vol. 11, Núm. 10, pp. 6544-6559
2018
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Case study using commercial dairy sheep flocks: Comparison of the fat nutritional quality of milk produced in mountain and valley farms
LWT - Food Science and Technology, Vol. 89, pp. 374-380
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Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain
Meat Science, Vol. 139, pp. 231-238
2017
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Caracterización comercial y nutricional de la grasa subcutánea de terneros y vacas de desvieje sacrificados en la Comunidad Autónoma del País Vasco
Archivos de zootecnia, Vol. 66, Núm. 255, pp. 433-440
2016
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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, Vol. 117, pp. 108-116
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Corrigendum to “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 117 (2016) 108–116](S0309174016300602)(10.1016/j.meatsci.2016.02.043)
Meat Science