2014

1. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

   Meat Science, Vol. 98, Núm. 4, pp. 646-651

2. Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

   Meat Science, Vol. 97, Núm. 1, pp. 115-122