Authors: Maraschiello, C Sarraga, C Esteve-Garcia, E Regueiro, JAG

Citation: C. Maraschiello et al., Dietary iron and copper removal does not improve cholesterol and lipid oxidative stability of raw and cooked broiler meat, J FOOD SCI, 65(2), 2000, pp. 211-214

Authors: Sarraga, C Regueiro, JAG

Citation: C. Sarraga et Jag. Regueiro, Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different diets, MEAT SCI, 52(2), 1999, pp. 213-219

Authors: Gil, M Guerrero, L Sarraga, C

Citation: M. Gil et al., The effect of meat quality, salt and ageing time on biochemical parametersof dry-cured Longissimus dorsi muscle, MEAT SCI, 51(4), 1999, pp. 329-337

Authors: Maraschiello, C Sarraga, C Regueiro, JAG

Citation: C. Maraschiello et al., Glutathione peroxidase activity, TBARS, and alpha-tocopherol in meat from chickens fed different diets, J AGR FOOD, 47(3), 1999, pp. 867-872