Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED

Sonia Ventanas, Mario Estevez, Ana I. Andres, Jorge Ruiz Carrascal

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@article{e9f3550c71424eeab07945520addbc4a,

title = "Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED",

keywords = "intramuscular fat, ripening time, dry-cured loin, volatile compounds, SPME-DED",

author = "Sonia Ventanas and Mario Estevez and Andres, {Ana I.} and {Ruiz Carrascal}, Jorge",

year = "2008",

doi = "10.1016/j.meatsci.2007.08.011",

language = "English",

volume = "79",

pages = "172--180",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED

AU - Ventanas, Sonia

AU - Estevez, Mario

AU - Andres, Ana I.

AU - Ruiz Carrascal, Jorge

PY - 2008

Y1 - 2008

KW - intramuscular fat

KW - ripening time

KW - dry-cured loin

KW - volatile compounds

KW - SPME-DED

U2 - 10.1016/j.meatsci.2007.08.011

DO - 10.1016/j.meatsci.2007.08.011

M3 - Journal article

C2 - 22062610

SN - 0309-1740

VL - 79

SP - 172

EP - 180

JO - Meat Science

JF - Meat Science

IS - 1

ER -