Research Publications

Export 3 results:

Filters: Author is Cava, R and Keyword is Iberian pigs [Clear All Filters]

2012

Tejerina, D., García-Torres S., M de Vaca C., Vázquez F. M., & Cava R. (2012). Effect of production system on physical–chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig. Food Chemistry. 133, 293-299.

Tejerina, D., García-Torres S., M de Vaca C., Vázquez F. M., & Cava R. (2012). Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons.. Meat science. 90, 414-419.

2004

Estévez, M., Morcuende D., Ramírez R., Ventanas J., & Cava R. (2004). Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté.. Meat science. 67, 453-461.