J. Chasco

Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights.

M.J. Beriain, A. Horcada, A. Purroy et al. · Journal of Animal Science · 2000 · 164 citations

Nutrition, Rasa Aragonesa, Education +17

Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage

G. Lizaso, J. Chasco, M.J. Beriain · Food Microbiology · 1999 · 138 citations

Biology, Food Spoilage, Spanish Dry +9

Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

C. Gorraiz, M.J. Beriain, J. Chasco et al. · Journal of Food Science · 2002 · 122 citations

Nutrition, Shelf Life, Flavoromics +17

Effect of sex on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa)

A. Horcada, M.J. Beriain, A. Purroy et al. · Animal Science · 1998 · 76 citations

Nutrition, Rasa Aragonesa, Fertility +18

Cured colour development during sausage processing

J. Chasco, G. Lizaso, M.J. Beriain · Meat Science · 1996 · 72 citations

Biotechnology, Cured Colour Development, Food Engineering +6