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	1.	Influence of volatile compounds on the development of off-flavours in pig back fat samples classified with boar taint by a test panel. [electronic resource] by Rius, M Angels Hortós, M García-Regueiro, Jose Antonio Producer: 20121002 In: Meat science vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham. [electronic resource] by Clariana, M Hortós, M García-Regueiro, J A Castellari, M Producer: 20120105 In: Meat science vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Analysis of seven purines and pyrimidines in pork meat products by ultra high performance liquid chromatography-tandem mass spectrometry. [electronic resource] by Clariana, M Gratacós-Cubarsí, M Hortós, M García-Regueiro, J A Castellari, M Producer: 20100817 In: Journal of chromatography. A vol. 1217 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effects of tetracycline administration on the proteomic profile of pig muscle samples (L. dorsi). [electronic resource] by Gratacós-Cubarsí, M Castellari, M Hortós, M García-Regueiro, J A Lametsch, R Jessen, F Producer: 20081219 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Comparative proteomic profiling of 2 muscles from 5 different pure pig breeds using surface-enhanced laser desorption/ionization time-of-flight proteomics technology. [electronic resource] by Mach, N Keuning, E Kruijt, L Hortós, M Arnau, J Te Pas, M F W Producer: 20100614 In: Journal of animal science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effect of housing system, slaughter weight and slaughter strategy on carcass and meat quality, sex organ development and androstenone and skatole levels in Duroc finished entire male pigs. [electronic resource] by Fàbrega, E Gispert, M Tibau, J Hortós, M Oliver, M A Furnols, M Font I Producer: 20120105 In: Meat science vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Sensory characterization of meat from pigs vaccinated against gonadotropin releasing factor compared to meat from surgically castrated, entire male and female pigs. [electronic resource] by Font I Furnols, M González, J Gispert, M Oliver, M A Hortós, M Pérez, J Suárez, P Guerrero, L Producer: 20121002 In: Meat science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction. [electronic resource] by Santé-Lhoutellier, V Robert, N Martin, J F Gou, P Hortós, M Arnau, J Diestre, A Candek-Potokar, M Producer: 20130129 In: Meat science vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano. [electronic resource] by Gou, P Zhen, Z Y Hortós, M Arnau, J Diestre, A Robert, N Claret, A Čandek-Potokar, M Santé-Lhoutellier, V Producer: 20130129 In: Meat science vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Bayesian analysis of quantitative trait loci for boar taint in a Landrace outbred population. [electronic resource] by Varona, L Vidal, O Quintanilla, R Gil, M Sánchez, A Folch, J M Hortos, M Rius, M A Amills, M Noguera, J L Producer: 20071026 In: Journal of animal science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Inter-laboratory comparison of methods to measure androstenone in pork fat. [electronic resource] by Ampuero Kragten, S Verkuylen, B Dahlmans, H Hortos, M Garcia-Regueiro, J A Dahl, E Andresen, O Feitsma, H Mathur, P K Harlizius, B Producer: 20120503 In: Animal : an international journal of animal bioscience vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Cortisol-binding globulin and meat quality in five European lines of pigs. [electronic resource] by Geverink, N A Foury, A Plastow, G S Gil, M Gispert, M Hortós, M Font i Furnols, M Gort, G Moisan, M P Mormède, P Producer: 20061019 In: Journal of animal science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Stress neuroendocrine profiles in five pig breeding lines and the relationship with carcass composition. [electronic resource] by Foury, A Geverink, N A Gil, M Gispert, M Hortós, M Font I Furnols, M Carrion, D Blott, S C Plastow, G S Mormède, P Producer: 20121002 In: Animal : an international journal of animal bioscience vol. 1 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Consumers' sensory acceptability of pork from immunocastrated male pigs. [electronic resource] by Font I Furnols, M Gispert, M Guerrero, L Velarde, A Tibau, J Soler, J Hortós, M García-Regueiro, J A Pérez, J Suárez, P Oliver, M A Producer: 20121002 In: Meat science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: a tool to predict pork quality. [electronic resource] by Marcos, B Gou, P Guàrdia, M D Hortós, M Colleo, M Mach, N Te Pas, M F W Keuning, E Kruijt, L Tibau, J Gispert, M Arnau, J Producer: 20140127 In: Meat science vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams. [electronic resource] by Marcos, B Gou, P Serra, X Guàrdia, M D Zhen, Z Y Hortós, M Mach, N te Pas, M F W Keuning, E Kruijt, L Font i Furnols, M Arnau, J Producer: 20130418 In: Meat science vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Quality pork genes and meat production. [electronic resource] by Plastow, G S Carrión, D Gil, M García-Regueiro, J A I Furnols, M Font Gispert, M Oliver, M A Velarde, A Guàrdia, M D Hortós, M Rius, M A Sárraga, C Díaz, I Valero, A Sosnicki, A Klont, R Dornan, S Wilkinson, J M Evans, G Sargent, C Davey, G Connolly, D Houeix, B Maltin, C M Hayes, H E Anandavijayan, V Foury, A Geverink, N Cairns, M Tilley, R E Mormède, P Blott, S C Producer: 20121002 In: Meat science vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)