Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika by I. Revilla, A. M Vivar-Quintana

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New formulations for low-fat frankfurters and its effect on product quality by M. A LURUEÑA-MARTÍNEZ, I. Revilla, A. M Vivar-Quintana

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Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production by I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, A. M. Vivar-Quintana, C. Palacios, P. Severiano-Pérez

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Changes in Ewe's Milk Composition in Organic versus Conventional Dairy Farms by I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, J. Viñuela-Serrano, A. M. Vivar-Quintana, C. Palacios

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Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk by A. M. Vivar-Quintana, M.A. Blanco López, I. Revilla, I. González-Martín, J. M. Hernández-Hierro, C. González-Pérez

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