Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes von Ruiz, G.M, Polvillo, M.M, Jorge, N, Mendez, M.V.R, Dobarganes, M.C

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Association between functional candidate genes and organoleptic meat traits in intensively-fed beef von Avilés, C., Peña, F., Polvillo, O., Barahona, M., Campo, M.M., Sañudo, C., Juárez, M., Horcada, A., Alcalde, M.J., Molina, A.

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