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 · 329 citations

Animal Physiology, Nutrition, Fatty Acid Composition +9

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 · 248 citations

Animal Physiology, Animal Performance, Live Weight +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