Author

M.V. Goñi

Observed name: M. V. Goñi

Institution: Universidad Pública de Navarra (UPNA)

Observed institution: Universidad Pública de Navarra (UPNA)

OpenAlex ID: A5103396940

Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

2008 · M.J. Beriain, M.V. Goñi, et al. · Meat Science · 51

The relationship of carcass measurements to carcass composition and intramuscular fat in Spanish beef

2009 · G. Indurain, T.R. Carr, et al. · Meat Science · 40

Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bulls

2006 · G. Indurain, M.J. Beriain, et al. · Meat Science · 36

Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurements

2006 · M.V. Goñi, M.J. Beriain, et al. · Meat Science · 34

Colour Stability of Beef Stored Under Vacuum Packaging and Its Relationship to Carcass Fatness

2006 · K. Insausti, G. Indurain, et al. · Wageningen Academic Publishers eBooks

Colour stability of foal meat produced in Navarra (Spain).

2005 · M.V. Sarriés, G. Induráin, et al. · XI Jornadas sobre Producción Animal, Zaragoza, Spain, 11-12 Mayo, 2005 (Volúmenes I & II).

Works count: 6

Citation count: 161

H-index: 4

I10-index: 4