Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por autor UPNA "Insausti Barrenetxea, Kizkitza"
Mostrando ítems 21-23 de 23
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Tenderness of PGI "Ternera de Navarra" beef samples determined by FTIR-MIR spectroscopy
Understanding meat quality attribute changes during ageing by using non-destructive techniques is an emergent pursuit in the agroindustry research field. Using beef certified samples from the protected geographical indication ... -
Vegetable by-products as alternative and sustainable raw materials for ruminant feeding: nutritive evaluation and their inclusion in a novel ration for calf fattening
This research aimed to evaluate the nutritional composition, in vitro digestibility, and gas production kinetics of 15 vegetable by-products generated by the agri-food industry compared with corn silage as a reference raw ... -
Volatile compounds, odour and flavour attributes of lamb meat from the navarra breed as affected by ageing
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after ...