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Publications by Mirtha Marina Doval

Nutritional Value and Fatty Acid Composition of Some Traditional Argentinean Meat Sausages

Food Science and Technology

English

Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on N3 Fortified Beef Patties

Food and Nutrition Sciences

English

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Fatty Acid Composition and Nutritional Value of Fat in Three PDO Ewe's Milk Portuguese Cheeses

Dairy Science and Technology

English

Traditional Tibetan Ghee: Physicochemical Characteristics and Fatty Acid Composition

Journal of Oleo Science

Chemical Engineering

English

Fatty Acid Composition and Sensory Analysis in Boer Kids Meat

Archiv für Tierzucht/Archives Animal Breeding

English

Changes in Fatty Acid Composition in Nutritional Fatty Degeneration of the Liver

British Journal of Nutrition

English

Carcass Traits and Meat Fatty Acid Composition in Mediterranean Light Lambs

Canadian Journal of Animal Science

English

Modification of Fatty Acid Composition in Meat Through Diet: Effect on Lipid Peroxidation and Relationship to Nutritional Quality – A Review

English

Fatty Acid Composition of Variegated Horsetail (Equisétum Variegatum) and Its Influence on the Composition of Meat

English

Chemical Composition and Fatty Acid Profile of Some Indonesian Sea Cucumbers

Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology

Aquatic Science

English

Comparison of Meat Quality, Fatty Acid Composition and Aroma Volatiles of Chikso and Hanwoo Beef

Asian-Australasian Journal of Animal Sciences

English