Authors: Andres, AI Cava, R Mayoral, AI Tejeda, JF Morcuende, D Ruiz, J

Citation: Ai. Andres et al., Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre, MEAT SCI, 59(1), 2001, pp. 39-47

Authors: Tejeda, JF Garcia, C Petron, MJ Andres, AI Antequera, T

Citation: Jf. Tejeda et al., n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding, MEAT SCI, 57(4), 2001, pp. 371-377

Authors: Andres, AI Ruiz, J Mayoral, AI Tejeda, JF Cava, R

Citation: Ai. Andres et al., Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs, FOOD SC TEC, 6(4), 2000, pp. 315-321

Authors: Cava, R Ventanas, J Ruiz, J Andres, AI Antequera, T

Citation: R. Cava et al., Sensory characteristics of Iberian ham: Influence of rearing system and muscle location, FOOD SC TEC, 6(3), 2000, pp. 235-242

Authors: Ruiz-Carrascal, J Ventanas, J Cava, R Andres, AI Garcia, C

Citation: J. Ruiz-carrascal et al., Texture and appearance of dry cured ham as affected by fat content and fatty acid composition, FOOD RES IN, 33(2), 2000, pp. 91-95

Authors: Andres, AI Ruiz, J Ventanas, J Tejeda, JF Mayoral, AI

Citation: Ai. Andres et al., Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions, ANN ZOOTECH, 48(5), 1999, pp. 397-405