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Publications by Miguel Ruiz-Cabrera

Effect of Lactic Acid on the Meat Quality Properties and the Taste of Pork Serratus Ventralis Muscle

Agricultural and Food Science

English

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The Effect of Job Rotation Intervals on Muscle Fatigue – Lactic Acid

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Effect of Arachidonic Acid-Enriched Oil Diet Supplementation on the Taste of Broiler Meat

Asian-Australasian Journal of Animal Sciences

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Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder

Korean journal for food science of animal resources

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Muscle Characteristics and Meat Quality of Lambs, Grown on Different Nutritional Planes. IV. Effect on Meat Quality

Agricultural and Biological Chemistry

English

Technological and Sensory Quality of Defective Pork Meat

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

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Effect of Fish Meat Quality on the Properties of Biodegradable Protein Films

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

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Effect of Moringa Oleifera Leaf Meal on Finisher Pig Growth Performance, Meat Quality, Shelf Life and Fatty Acid Composition of Pork

South African Journal of Animal Sciences

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The Effect of Aging and Muscle Type on the Quality Characteristics and Lipid Oxidation of Lamb Meat

Archiv für Tierzucht/Archives Animal Breeding

English

Lactic Acid Bacteria as Protective Cultures in Fermented Pork Meat to Prevent Clostridium Spp. Growth

International Journal of Food Microbiology

English