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Browsing by Author Carballo, D. E.

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Showing results 1 to 7 of 7
RightsPreviewIssue DateTitleAuthor(s)Type
openAccessCarballo, D. E._Assessment of the antioxidant_2018.pdf.jpg2018Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb pattiesCarballo, D. E.; Caro, I.; Andrés, Sonia CSIC ORCID ; Giráldez, Francisco Javier CSIC ORCID ; Mateo, J.artículo
openAccessCarballo_foods-10-02173-v2.pdf.jpg2021Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork pattiesCarballo, D. E.; Caro, I.; Gallego, C.; González, A.R.; Giráldez, Francisco Javier CSIC ORCID ; Andrés, Sonia CSIC ORCID ; Mateo, J.artículo
openAccessAbstract- Food Chemistry conference (2).pdf.jpg2019Changes in volatile compounds in a fresh lamb sausage refrigerated stored under anaerobic modified atmosphereCarballo, D. E.; LLamazares, I.; Caro, I.; Khanjari, A.; Giráldez, Francisco Javier CSIC ORCID ; Mateo, J.póster de congreso
openAccessAndrés, S_ Small Ruminant Research_106353_2021.pdf.jpg2021Divergent values in feed efficiency promote changes on meat quality of fattening lambsGiráldez, Francisco Javier CSIC ORCID ; Mateo, J.; Carballo, D. E.; Caro, I.; Andrés, Sonia CSIC ORCID artículo
openAccess2019Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytolueneCarballo, D. E.; Giráldez, Francisco Javier CSIC ORCID ; Andrés, Sonia CSIC ORCID ; Caro, I.; Fernández Gutiérrez, Miguel ; Mateo, J.artículo
openAccess2019Grain grinding size of cereals in complete pelleted diets for growing lambs: Effects on animal performance, carcass and meat quality traitsAndrés, Sonia CSIC ORCID ; Jaramillo, Esaúl; Mateo, J.; Caro, I.; Carballo, D. E.; López, Secundino CSIC ORCID ; Giráldez, Francisco Javier CSIC ORCID artículo
openAccessImmersing fresh chicken into an aqueous hop Humulus lupulus extract to delay spoilage during vacuum refrigerated storage.pdf.jpg2020Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage Inmersión de carne fresca de pollo en un extracto acuoso de lúpulo (Humulus lupulus) para retrasar su deterioro bajo almacenamiento refrigerado al vacíoNieto, C. CSIC ORCID; Carballo, D. E.; Caro, I.; Quinto, E. J.; Andrés, Sonia CSIC ORCID ; Mateo, J.artículo