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Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countriesSANUDO, C; ALFONSO, M; DRANSFIELD, E et al.Meat science. 2007, Vol 75, Num 4, pp 610-621, issn 0309-1740, 12 p.Article

Eating quality of beef, from different production systems, assessed by German, Spanish and British consumersOLIVER, M. A; NUTE, G. R; BRANSCHEID, W et al.Meat science. 2006, Vol 74, Num 3, pp 435-442, issn 0309-1740, 8 p.Article

Effects of feeding strategies including different proportion of pasture and concentrate, on carcass and meat quality traits in Uruguayan steersDEL CAMPO, M; BRITO, G; SOARES DE LIMA, J. M et al.Meat science. 2008, Vol 80, Num 3, pp 753-760, issn 0309-1740, 8 p.Article

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumersFONT I FURNOLS, M; REALINI, C. E; LUZARDO, S et al.Meat science. 2008, Vol 81, Num 1, pp 196-202, issn 0309-1740, 7 p.Article

Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumersFONT I FURNOLS, M; SAN JULIAN, R; BRANSCHEID, W et al.Meat science. 2006, Vol 72, Num 3, pp 545-554, issn 0309-1740, 10 p.Article

Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and UruguayDIAZ, M. T; ALVAREZ, I; CANEQUE, V et al.Meat science. 2005, Vol 71, Num 2, pp 256-263, issn 0309-1740, 8 p.Article

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