Please use this identifier to cite or link to this item: http://hdl.handle.net/10532/2038
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dc.contributor.authorAlbertí Lasalle, Pere-
dc.contributor.authorRipoll García, Guillermo-
dc.contributor.authorBlasco Pérez, Isabel-
dc.contributor.authorAlvarez Rodríguez, Javier-
dc.contributor.authorCampo, M.M.-
dc.contributor.authorKara, S.-
dc.contributor.authorSanz Pascua, Albina-
dc.date.accessioned2012-10-26T11:54:58Z-
dc.date.available2012-10-26T11:54:58Z-
dc.date.issued2011-
dc.identifier.citationAlbertí, P., Ripoll, G., Blasco, I., Alvarez-Rodríguez, J., Campo, M.M., Kara, S., Sanz, A. “Calidad de la carne de terneros, añojos y cebones de raza Serrana de Teruel”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.748-750. ISBN: 978-84-615-0062-8-
dc.identifier.urihttp://hdl.handle.net/10532/2038-
dc.description.abstractThe meat quality from three commercial categories (yearling, young bull and steer, castrated at 9 months old) was studied. Ages at slaughter were 12, 22 and 22 months, and live-weights were 470, 720 and 660 kg, in yearling, bull and steer, respectively. The Serrana de Teruel breed produces meat of red colour that packed in film wrapped trays can be commercialized until 8 day. The meat needs a long aging time about 14 days. The young bull meat commercial category was the best sensory valuated.es_ES
dc.language.isoeses_ES
dc.subjectmeates_ES
dc.subjecttexturees_ES
dc.subjectsensoryes_ES
dc.subject.otherCARNE DE TERNERA-
dc.subject.otherRAZAS INDIGENAS-
dc.subject.otherCALIDAD-
dc.subject.otherproducción y sanidad animales_ES
dc.titleCalidad de la carne de terneros, añojos y cebones de raza Serrana de Terueles_ES
dc.title.alternativeMeat quality of yearling, bulls and steers of Serrana de Teruel breedes_ES
dc.typeconferenceObject-
dc.relation.publisherversionhttp://www.aida-itea.org/index.php/jornadas/jornadas-anteriores-
Appears in Collections:[RICA] Vacuno de carne
[DOCIART] Artículos científicos, técnicos y divulgativos

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