A. Pazos
发表
V. Messina,
A. Pordomingo,
G. Grigioni,
2016,
TheScientificWorldJournal.
F. Carrari,
P. Cavagnaro,
C. Galmarini,
2016
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J. Lasta,
A. Pazos,
F. Carduza,
2002
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D. Wassner,
A. Pazos,
Matías E. Casaretto,
2021,
Aquaculture Research.
J. Sayago,
I. C. Zampini,
M. Isla,
2014,
Food chemistry.
M. E. Roux,
N. Slobodianik,
E. M. Insani,
2010,
Proceedings of the Nutrition Society.
M. Jackson,
M. McNeil,
F. Bigi,
2020,
Comparative immunology, microbiology and infectious diseases.
G. Schmeda-Hirschmann,
S. Thomas-Valdés,
J. Sayago,
2016,
Food chemistry.
S. Vaudagna,
A. Pazos,
C. González,
2008,
Meat science.
C B Gonzalez,
V A Salitto,
F J Carduza,
2001,
Meat science.
A. Pordomingo,
G. Grigioni,
D. Pighin,
2013
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A. Sancho,
G. Grigioni,
D. Pighin,
2014
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A. Sancho,
G. Grigioni,
D. Pighin,
2012
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J. Lorenzo,
M. Pateiro,
L. Purriños,
2022,
Sensory Analysis for the Development of Meat Products.
N. Slobodianik,
E. M. Insani,
A. Pazos,
2011,
Proceedings of the Nutrition Society.
N. Slobodianik,
E. M. Insani,
D. Pighin,
2010,
Proceedings of the Nutrition Society.