C. Sañudo

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

Live weight, body size and carcass characteristics of young bulls of fifteen European breeds

P. Albertı́, B. Panea, C. Sañudo et al. · Livestock Science · 2007 · 255 citations

Agriculture, Animal Sciences, Zoology +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

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 · 198 citations

Agriculture, Animal Sciences, Dairy Science +14