Comparison of different devices for predicting the lean meat percentage of pig carcasses
Aspectos organizacionales y de cooperación en I+D como criterios de clasificación. El caso de la industria alimentaria en la Comunidad Valenciana
Estimation of lean meat content in pig carcasses using X-ray Computed Tomography and PLS regression
Consumers’ sensory acceptability of pork from immunocastrated male pigs
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market
