Publicaciones recientes
- Sainfoin Can Be Included Up to 40% in the Concentrate of Finishing Lambs Without Impairing Their Performance, Rumen Fermentation, and Carcass Quality
- Gene-Edited Meat: Disentangling Consumers’ Attitudes and Potential Purchase Behavior
- A Machine Learning Approach Investigating Consumers Familiarity with and Involvement in the Just Noticeable Color Difference and Cured Color Characterization Scale
- Nutritional Quality of Meat from Barren Merino Ewes in Comparison to Meat from Traditional Lambs
- Relationship between Consumers Perceptions about Goat Kid Meat and Meat Sensory Appraisal
Departamento:
Departamento de Ciencia Animal / Grupo de investigación INPASS: Investigación en Producción Agroganadera Sostenible y Saludable / Instituto Agroalimentario de Aragón (IA2)
Cargo:
Investigador efectivo / Miembro / Tecnico/a de Investigación