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	1.	The development of aromas in ruminant meat. [electronic resource] by Resconi, Virginia C Escudero, Ana Campo, María M Producer: 20131224 In: Molecules (Basel, Switzerland) vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs. [electronic resource] by Blasco, Miguel Campo, María M Balado, Javier Sañudo, Carlos Producer: 20190415 In: Journal of the science of food and agriculture vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids. [electronic resource] by Elmore, J Stephen Campo, Maria M Enser, Michael Mottram, Donald S Producer: 20020502 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems. [electronic resource] by Albertí, Pere Campo, María M Beriain, María J Ripoll, Guillermo Sañudo, Carlos Producer: 20170619 In: Journal of the science of food and agriculture vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)