Lipolytic and oxidative changes in Iberian dry-cured loin

E. Muriel, A. I. Andres, M. J. Petron, T. Antequera, Jorge Ruiz Carrascal

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@article{cc2e6af7e02d46b78dbf238f397f765f,

title = "Lipolytic and oxidative changes in Iberian dry-cured loin",

keywords = "lipolysis, oxidation, dry-cured loin, hexanal, TBARS, rancidity",

author = "E. Muriel and Andres, {A. I.} and Petron, {M. J.} and T. Antequera and {Ruiz Carrascal}, Jorge",

year = "2007",

doi = "10.1016/j.meatsci.2006.07.017",

language = "English",

volume = "75",

pages = "315--323",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Lipolytic and oxidative changes in Iberian dry-cured loin

AU - Muriel, E.

AU - Andres, A. I.

AU - Petron, M. J.

AU - Antequera, T.

AU - Ruiz Carrascal, Jorge

PY - 2007

Y1 - 2007

KW - lipolysis

KW - oxidation

KW - dry-cured loin

KW - hexanal

KW - TBARS

KW - rancidity

U2 - 10.1016/j.meatsci.2006.07.017

DO - 10.1016/j.meatsci.2006.07.017

M3 - Journal article

C2 - 22063664

SN - 0309-1740

VL - 75

SP - 315

EP - 323

JO - Meat Science

JF - Meat Science

IS - 2

ER -