Search Results - Pighin, D. G.

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    Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina

    Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina by Pighin, D.G., Sancho, A.M., Gonzalez, C.B.

    Published in Meat science
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  2. 2
    Cellular immune response in intestinal villi of rats after consumption of onion (Allium cepa L.) or Quercetin

    Cellular immune response in intestinal villi of rats after consumption of onion (Allium cepa L.) or Quercetin by Insani, E. M., Mignaqui, A. C., Salomón, V. M., Pazos, A. A., Pighin, D. G., Sucar, S., Roux, M. E., Slobodianik, N. H.

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  3. 3
    Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina: Beef Up Your Tango - Meat Research in Argentina

    Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina: Beef Up Your Tango - Meat Research in Argentina by PIGHIN, D. G, SANCHO, A. M, GONZALEZ, C. B

    Published in Meat science
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    Efectos del tiempo de transporte, espera pre-faena y maduración en novillos sobre indicadores de estrés, calidad instrumental y sensorial de la carne

    Efectos del tiempo de transporte, espera pre-faena y maduración en novillos sobre indicadores de estrés, calidad instrumental y sensorial de la carne by Alende, M, Volpi Lagreca, G, Pordomingo, AJ, Pighín, D, Grigioni, G, Carduza, F, Pazos, A, Babinec, F, Sancho, AM

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