M.M. Campo

Flavour perception of oxidation in beef

M.M. Campo, G.R. Nute, S.I. Hughes et al. · Meat Science · 2005 · 775 citations

Food Chemistry, Meat Packaging, Food Analysis +5

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 · 329 citations

Animal Physiology, Nutrition, Fatty Acid Composition +9

Beef colour evolution as a function of ultimate pH

Meritxell Abril, M.M. Campo, Alper Önenç et al. · Meat Science · 2001 · 243 citations

Biology, Animal Nutrition, Animal Science +6

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

Maria Font‐i‐Furnols, C.E. Realini, F. Montossi et al. · Food Quality and Preference · 2011 · 210 citations

Economics, Food Marketing, Consumer Uncertainty +14

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display

E. Muela, C. Sañudo, M.M. Campo et al. · Meat Science · 2009 · 196 citations

Instrumental Quality, Animal Science, Animal Production +3