T. Valdimarsdottir

Effects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus)

R. Ginés, T. Valdimarsdottir, Kolbrún Sveinsdóttir et al. · Food Quality and Preference · 2003 · 140 citations

Agriculture, Animal Sciences, Food Science +11

Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries

C. Sañudo, M. Alfonso, R. San Julián et al. · Meat Science · 2006 · 127 citations

Agriculture, Animal Sciences, Food Science +17

Meat texture of lambs from different European production systems

C. Sañudo, M. Alfonso, A. Sánchez et al. · Australian Journal of Agricultural Research · 2003 · 64 citations

Agriculture, Animal Sciences, Animal Nutrition +16

HOME PLACEMENT TESTING OF LAMB CONDUCTED IN SIX COUNTRIES

Eric Dransfield, Jean‐François Martin, Alan Fisher et al. · Journal of Sensory Studies · 2000 · 12 citations

Agriculture, Animal Sciences, Food Science +17

INFLUENCE OF LOW FAT FISHMEAL ON FATTY ACID COMPOSITION AND SENSORY QUALITY OF PORK

Rósa Jónsdóttir, T. Valdimarsdottir, B. BALDURSDOTTIR · Journal of Muscle Foods · 2003 · 11 citations

Agriculture, Animal Sciences, Food Science +17