Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Esmeralda Peña-Gonzalez"'
Autor:
Nelson Guadalupe Aguilar-Palma, Hector Janacua-Vidales, Juan Ángel Ortega-Gutiérrez, Esmeralda Peña-Gonzalez, Alma Delia Alarcon-Rojo
Publikováno v:
Italian Journal of Animal Science, Vol 18, Iss 1, Pp 668-678 (2019)
The aim was to determine the dietary supplementation of oregano essential oil (OEO) to male and female pigs on carcase performance, sensory characteristics and consumer acceptability of meat. A total of 48 pigs (Landrace × Yorkshire) of 18.5 ± 5.4
Autor:
Luis M. Carrillo-Lopez, Esmeralda Peña-Gonzalez, Raul Reyes‐Villagrana, Mariana Huerta-Jimenez, Hector Janacua-Vidales, Alma Delia Alarcon-Rojo, Ivan Adrian Garcia-Galicia
Publikováno v:
Descriptive Food Science
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::760ee5b510e19f00dec76d25a23f7490
https://doi.org/10.5772/intechopen.77973
https://doi.org/10.5772/intechopen.77973
Autor:
Mariana Huerta-Jimenez, Alma Delia Alarcon-Rojo, Ivan Adrian Garcia-Galicia, Luis M. Carrillo-Lopez, Esmeralda Peña-Gonzalez
Publikováno v:
Ultrasonics sonochemistry. 53
In this study, the effects of high intensity ultrasound (HIU), applied after storage, on the physical, microstructural, and sensory characteristics of beef were evaluated. Samples of four beef m. Longissimus dorsi muscle were stored in vacuum at 4 °
Autor:
Esmeralda Peña-Gonzalez, Francisco Héctor Chamorro-Ramírez, José Fernando González-Sánchez, Lorenzo Antonio Durán-Meléndez, José Arturo García-Macías
Publikováno v:
Universidad Autónoma Metropolitana
UAM
Redalyc-UAM
Ecosistemas y Recursos Agropecuarios (México) Num.12 Vol.4
UAM
Redalyc-UAM
Ecosistemas y Recursos Agropecuarios (México) Num.12 Vol.4
"The productive performance of pigs fed with solid-state fermented apple pomace (FAP) and an enzymatic complex (ENZ) was evaluated. Twenty-four Landrace x York (38.9 ± 3.6 kg) pigs were fed ad libitum with different diet treatments including FAP and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72284f7aa05b1a5978430a884465b3f1
https://www.redalyc.org/articulo.oa?id=358652577005
https://www.redalyc.org/articulo.oa?id=358652577005
Autor:
Hector Janacua-Vidales, Esmeralda Peña-González, Alma D. Alarcon-Rojo, Juan Ortega-Gutiérrez, Nelson Aguilar-Palma
Publikováno v:
Italian Journal of Animal Science, Vol 18, Iss 1, Pp 668-678 (2019)
The aim was to determine the dietary supplementation of oregano essential oil (OEO) to male and female pigs on carcase performance, sensory characteristics and consumer acceptability of meat. A total of 48 pigs (Landrace × Yorkshire) of 18.5 ± 5.4
Externí odkaz:
https://doaj.org/article/3b8acbd003f94c14bce50a2d788641b7