Hortensia Galán Soldevilla-rekin lankidetzan egindako argitalpenak (3)

2021

  1. Calidad sensorial de la carne de cabritos lechales criados en sistemas de producción basados en pastoreo

    Revista Mexicana de Ciencias Pecuarias, Vol. 12, Núm. 1, pp. 306-317

  2. Physicochemical composition, antioxidant status, fatty acid profile, and volatile compounds of milk and fresh and ripened ewes’ cheese from a sustainable part-time grazing system

    Foods, Vol. 10, Núm. 1

2020

  1. Effect of citrus by-product on physicochemical parameters, sensory analysis and volatile composition of different kinds of cheese from raw goat milk

    Foods, Vol. 9, Núm. 10