C. Sañudo - Concepedia

Author

C. Sañudo

Also Known As

C Sañudo, C. SAÑUDO, C. Sanudo, C. Sañudo, CARLOS SANUDO, CARLOS SAÑUDO, Carlos Anibal Rodriguez Sanudo, Carlos Sañudo, Claudia Núñez Sañudo, Sanudo, Carlos

244

Publications

7.9K

Citations

H-Index

Concepts

All Affiliations

Universidad de Zaragoza Centro de Investigación y Tecnología Agroalimentaria de Aragón University of Bristol Instituto Nacional de Investigación Agropecuaria Institute of Agrifood Research and Technology

About

C. Sañudo is an author at Universidad de Zaragoza specializing in animal science, animal nutrition, and education.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Education	35	54	3.9K
2	Health Sciences	30	44	2.8K
3	Engineering	4	4	192
4	Management	4	4	340
5	Business	3	3	343

C. Sañudo

113

Publications

7.5K

Citations

H-Index

Page 1

	Year	Citations
Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain C. Sañudo, Michael Enser, M.M. Campo, Meat Science Animal PhysiologyNutritionFatty Acid CompositionAnimal NutritionAnimal Science	2000	329
Live weight, body size and carcass characteristics of young bulls of fifteen European breeds P. Albertı́, B. Panea, C. Sañudo, Livestock Science Animal PhysiologyAnimal PerformanceLive WeightAnimal StudyBody Composition	2007	248
Beef colour evolution as a function of ultimate pH Meritxell Abril, M.M. Campo, Alper Önenç, Meat Science BiologyAnimal NutritionAnimal ScienceBeef Colour EvolutionBiotechnology	2001	243
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, Food Quality and Preference EconomicsFood MarketingConsumer UncertaintyConsumer Decision MakingLamb Meat	2011	210
Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display E. Muela, C. Sañudo, M.M. Campo, Meat Science Instrumental QualityAnimal ScienceAnimal ProductionFrozen Storage DurationMeat Quality	2009	196
Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef F. Monsón, C. Sañudo, I. Sierra Meat Science Animal PerformanceNutritionAgeing TimeSensory Meat QualityAnimal Nutrition	2005	196
Influence of cattle breed and ageing time on textural meat quality F. Monsón, C. Sañudo, I. Sierra Meat Science Animal PhysiologyTextural Meat QualityAgeing TimeAnimal ScienceLivestock Production	2004	170
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay M.T. Dı́az, I. Álvarez, J. de la Fuente, Meat Science Fatty Acid CompositionAnimal ScienceAnimal NutritionFeed EvaluationEducation	2005	163
Breed type and ageing time effects on sensory characteristics of beef strip loin steaks M.M. Campo, C. Sañudo, B. Panea, Meat Science Animal PhysiologyAnimal PerformanceFood QualityAnimal ScienceAnimal Nutrition	1999	159
Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat S. Martı́nez-Cerezo, C. Sañudo, B. Panea, Meat Science Animal PhysiologyNutritionLamb MeatAnimal NutritionAnimal Science	2004	158

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