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Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy
Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy
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Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy

Sierra, V. ; Aldai, N. ; Castro, P. ; Osoro, K. ; Coto-Montes, A. ; Oliván, M.

Meat science, 2008-03, Vol.78 (3), p.248-255 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern
Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern
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Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern

Sierra, V. ; Guerrero, L. ; Fernández-Suárez, V. ; Martínez, A. ; Castro, P. ; Osoro, K. ; Rodríguez-Colunga, M.J. ; Coto-Montes, A. ; Oliván, M.

Meat science, 2010-10, Vol.86 (2), p.343-351 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds
The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds
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The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds

Gil, Marta ; Serra, Xavier ; Gispert, Marina ; Àngels Oliver, M ; Sañudo, Carlos ; Panea, Begoña ; Olleta, José Luis ; Campo, Marimar ; Oliván, Mamen ; Osoro, Koldo ; Garcı́a-Cachán, M.Dolores ; Cruz-Sagredo, Rosario ; Izquierdo, Mercedes ; Espejo, Manuel ; Martı́n, Marta ; Piedrafita, Jesús

Meat science, 2001-06, Vol.58 (2), p.181-188 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Evaluation of very long-chain fatty acids and n-alkane epicuticular compounds as markers for estimating diet composition of sheep fed heathland vegetation species
Evaluation of very long-chain fatty acids and n-alkane epicuticular compounds as markers for estimating diet composition of sheep fed heathland vegetation species
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Evaluation of very long-chain fatty acids and n-alkane epicuticular compounds as markers for estimating diet composition of sheep fed heathland vegetation species

Ferreira, L.M.M. ; Celaya, R. ; Falco, V. ; Oliván, M. ; Santos, A.S. ; Guedes, C. ; Rodrigues, M.A.M. ; Osoro, K.

Animal feed science and technology, 2010-03, Vol.156 (3), p.75-88 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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5
Estimation of feed intake by cattle using controlled-release capsules containing n-alkanes or chromium sesquioxide
Estimation of feed intake by cattle using controlled-release capsules containing n-alkanes or chromium sesquioxide
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Estimation of feed intake by cattle using controlled-release capsules containing n-alkanes or chromium sesquioxide

FERREIRA, L. M. M. ; OLIVÁN, M. ; RODRIGUES, M. A. M. ; OSORO, K. ; DOVE, H. ; DIAS-DA-SILVA, A.

The Journal of agricultural science, 2004-04, Vol.142 (2), p.225-234 [Periódico revisado por pares]

Cambridge, UK: Cambridge University Press

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6
The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls
The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls
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The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls

Aldai, Noelia ; Murray, Brendan E. ; Oliván, Mamen ; Martínez, Antonio ; Troy, Declan J. ; Osoro, Koldo ; Nájera, Ana I.

Meat science, 2006-03, Vol.72 (3), p.486-495 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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7
Effect of temperature on alkane extraction from faeces and herbage
Effect of temperature on alkane extraction from faeces and herbage
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Effect of temperature on alkane extraction from faeces and herbage

OLIVÁN, M. ; OSORO, K.

The Journal of agricultural science, 1999-05, Vol.132 (3), p.305-311 [Periódico revisado por pares]

Cambridge: Cambridge University Press

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8
Validation of the alkane technique to estimate diet selection of goats grazing heather-gorse vegetation communities
Validation of the alkane technique to estimate diet selection of goats grazing heather-gorse vegetation communities
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Validation of the alkane technique to estimate diet selection of goats grazing heather-gorse vegetation communities

Ferreira, L.M.M ; Olivan, M ; Garcia, U ; Rodrigues, M.A.M ; Osoro, K

Journal of the science of food and agriculture, 2005-08, Vol.85 (10), p.1636-1646 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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9
Involvement of the paraventricular nucleus of the hypothalamus in the pressor response to chemoreflex activation in awake rats
Involvement of the paraventricular nucleus of the hypothalamus in the pressor response to chemoreflex activation in awake rats
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Involvement of the paraventricular nucleus of the hypothalamus in the pressor response to chemoreflex activation in awake rats

Olivan, Marcelo V. ; Bonagamba, Leni G.H. ; Machado, Benedito H.

Brain research, 2001-03, Vol.895 (1), p.167-172 [Periódico revisado por pares]

London: Elsevier B.V

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10
Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls
Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls
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Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls

Oliván, Mamen ; Martı́nez, Antonio ; Osoro, Koldo ; Sañudo, Carlos ; Panea, Begoña ; Olleta, José Luis ; Campo, M.Mar ; Oliver, M.Àngels ; Serra, Xavier ; Gil, Marta ; Piedrafita, Jesús

Meat science, 2004-12, Vol.68 (4), p.567-575 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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