The Departmental Quality Groups in the UDC: the mark for the adjustment of the tutorship to the EHEA by María Luisa RODICIO-GARCÍA, Nuria PRIETO-VIGO

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Determination of Protein and Moisture in Fishmeal by Near-Infrared Reflectance Spectroscopy and Multivariate Regression Based on Partial Least Squares by Saeed Masoum, Ali Reza Alishahi, Hamid Farahmand, Maryam Shekarchi, Nuria Prieto

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Carcass and Primal Composition Predictions Using Camera Vision Systems (CVS) and Dual-Energy X-ray Absorptiometry (DXA) Technologies on Mature Cows by José Segura, Jennifer L. Aalhus, Nuria Prieto, Ivy L. Larsen, Manuel Juárez, Óscar López-Campos

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A Comparison of Fresh Pork Colour Measurements by Using Four Commercial Handheld Devices by Xinyi Wei, Stephanie Lam, Benjamin M. Bohrer, Bethany Uttaro, Oscar López-Campos, Nuria Prieto, Ivy L. Larsen, Manuel Juárez

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Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies by Manuel Juárez, Stephanie Lam, Benjamin M. Bohrer, Michael E. R. Dugan, Payam Vahmani, Jennifer Aalhus, Ana Juárez, Oscar López-Campos, Nuria Prieto, Jose Segura

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Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability by Wilson Barragán-Hernández, Michael E. R. Dugan, Jennifer L. Aalhus, Gregory Penner, Payam Vahmani, Óscar López-Campos, Manuel Juárez, José Segura, Liliana Mahecha-Ledesma, Nuria Prieto

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A Novel Proteomic Analysis of the Modifications Induced by High Hydrostatic Pressure on Hazelnut Water-Soluble Proteins by Nuria Prieto, Carmen Burbano, Elisa Iniesto, Julia Rodríguez, Beatriz Cabanillas, Jesus F. Crespo, Mercedes M. Pedrosa, Mercedes Muzquiz, Juan Carlos del Pozo, Rosario Linacero, Carmen Cuadrado

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Prediction of Carcass Composition and Meat and Fat Quality Using Sensing Technologies: A Review by Jose Development Segura, Manuel Juarez, Marcel Marcoux, Mike E.R. Dugan, Nuria Prieto, Oscar Development Lopez-Campos, Patricia L.A. Leighton, Philip Soladoye, Stephanie Development Lam, Xinyi Wei

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