M.M. Campo

Flavour perception of oxidation in beef

M.M. Campo, G.R. Nute, S.I. Hughes et al. · Meat Science · 2005 · 792 citations

Agriculture, Animal Sciences, Food Science +9

Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain

C. Sañudo, Michael Enser, M.M. Campo et al. · Meat Science · 2000 · 333 citations

Agriculture, Animal Sciences, Nutrition +16

Beef colour evolution as a function of ultimate pH

Meritxell Abril, M.M. Campo, Alper Önenç et al. · Meat Science · 2001 · 247 citations

Agriculture, Animal Sciences, Food Science +14

Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom

C.E. Realini, F. Montossi, C. Sañudo et al. · Food Quality and Preference · 2011 · 211 citations

Business, Food Science, Marketing +16

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

Georgios Koutsidis, J. Stephen Elmore, Marı́a José Oruña-Concha et al. · Meat Science · 2007 · 201 citations

Agriculture, Animal Sciences, Food Science +17