Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties by Gonzales-Barron, Ursula, Coelho-Fernandes, Sara, Santos-Rodrigues, Gisela, Choupina, Altino, Piedra, Roberto Bermúdez, Osoro, Koldo, Celaya, Rafael, García, Rocío R., Peric, Tanja, Bianco, Silvia Del, Piasentier, Edi, Chiesa, Francesco, Brugiapaglia, Alberto, Battaglini, Luca, Baratta, Mario, Bodas, Raúl, Lorenzo, José M., Cadavez, Vasco A.P.

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Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour by Cerón‐Guevara, Magdalena I., Santos, Eva M., Lorenzo, José M., Pateiro, Mirian, Bermúdez‐Piedra, Roberto, Rodríguez, José A., Castro‐Rosas, Javier, Rangel‐Vargas, Esmeralda

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Fatty acid composition of lamb meat from Italian and German local breeds by Gonzales-Barron, Ursula, Popova, Teodora, Bermúdez Piedra, Roberto, Tolsdorf, Anna, Geß, Andreas, Pires, Jaime, Domínguez, Rubén, Chiesa, Francesco, Brugiapaglia, Alberto, Viola, Irene, Battaglini, Luca M., Baratta, Mario, Lorenzo, José M., Cadavez, Vasco A.P.

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Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage by Gonzales-Barron, Ursula, Santos-Rodrigues, Gisela, Piedra, Roberto Bermúdez, Coelho-Fernandes, Sara, Osoro, Koldo, Celaya, Rafael, Maurício, Raimundo Serrão, Pires, Jaime, Tolsdorf, Anna, Geß, Andreas, Chiesa, Francesco, Pateiro, Mirian, Brugiapaglia, Alberto, Bodas, Raúl, Baratta, Mario, Lorenzo, José M., Cadavez, Vasco A.P.

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Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds by Cadavez, Vasco A.P., Popova, Teodora, Bermúdez, Roberto, Osoro, Koldo, Purriños, Laura, Bodas, Raúl, Lorenzo, José M., Gonzales-Barron, Ursula

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Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed by Echegaray, Noemí, Domínguez, Rubén, Cadavez, Vasco A.P., Bermúdez, Roberto, Pateiro, Mirian, Gonzales-Barron, Ursula, Lorenzo, José M.

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Oxidative effects of raw chickpea in reformulated pork patties: level of chickpea, temperature, and use of selected natural antioxidants by Kasaiyan, Seyedalireza, Ferreira, Iasmin da Silva, Villalobos-Delgado, Luz H., Rigueiro, Samuel, Caro, Irma, Bermúdez Piedra, Roberto, Mateo, Javier

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Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat by Echegaray, Noemí, Domínguez, Rubén, Cadavez, Vasco A. P., Bermúdez, Roberto, Purriños, Laura, Gonzales-Barron, Ursula, Hoffman, Ettiene, Lorenzo, José M.

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Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties by Bermúdez Piedra, Roberto, Rangel-Vargas, Esmeralda, Lorenzo, José M., Rodriguez, Jose Antonio, Munekata, Paulo E.S., Teixeira, Alfredo, Pateiro, Mirian, Romero, Leticia, Santos, Eva María

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