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Analysis of institutional authors

Blanco MCorresponding AuthorRipoll GAuthorLobón SAuthorBertolín JrAuthorCasasús IAuthorJoy MAuthor

Publicaciones > Article

The inclusion of pea in concentrates had minor effects on the meat quality of light lambs

Publicated to:Animals. 11 (8): 2385- - 2021-08-01 11(8), doi: 10.3390/ani11082385

Blanco M; Ripoll G; Lobón S; Bertolín Jr; Casasús I; Joy M;

Affiliations

Grupo de investigación INPASS: Investigación en Producción Agroganadera Sostenible y Saludable. Centro de Investigación y Tecnología Agroalimentaria de Aragón - Author

Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria - Funding

Univ Zaragoza, CITA, Inst Agroalimentario Aragon IA2, Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Avda Montanana 930, Zaragoza 50059, Spain - Author

Universidad de Zaragoza - Author

Abstract

Keywords: colour; fatty acids; pisum sativum; soybean; Texture

Quality index

	WoS				Scopus by Scimago
Best Categ.	Veterinary Sciences				Veterinary (Miscellaneous)
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	3.231	0.610	-			-			10.500
Rank	16/145	31/211
Q	Q1	Q1	-	-	-	-	-	A2
D	D2	D2	-
T	T1	T1
P	P89	P15
Index ERIC	-
Index Emergin	-
Index AHCI	-