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  1. 1
    Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
    Publicado 2020
    Libro electrónico
  2. 2
    New Traits of Agriculture/Food Quality Interface
    Publicado 2022
    Libro electrónico
  3. 3
    Meat Products: From Animal (Farm) to Meal (Fork)
    Publicado 2022
    Libro electrónico
  4. 4
    Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics
    Publicado 2020
    Libro electrónico
  5. 5
    Innovative Production Strategies for High-Quality, Traditional Pig Products
    Publicado 2021
    Libro electrónico
  6. 6
    Avian Muscle Development and Growth Mechanisms: Association with Muscle Myopathies and Meat Quality
    Publicado 2020
    Libro electrónico
  7. 7
    Poultry Nutrition
    Publicado 2021
    Libro electrónico
  8. 8
    Metabolic Syndrome : From Etiology to Prevention and Clinical Management
    Publicado 2021
    Libro electrónico
  9. 9
    Sustainable Organic Agriculture for Developing Agribusiness Sector
    Publicado 2021
    Libro electrónico
  10. 10
    Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
    Publicado 2021
    Libro electrónico
  11. 11
    Target and Non-Target Approaches for Food Authenticity and Traceability
    Publicado 2022
    Libro electrónico
  12. 12
    Valorization of Food Processing By-Products
    Publicado 2022
    Libro electrónico
  13. 13
    Carcass and Meat Quality in Ruminants
    Publicado 2022
    Libro electrónico

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