Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

Sonia Ventanas, Jesus Ventanas, Jorge Ruiz Carrascal

38 Citationer (Scopus)

Adgang til dokumentet

@article{b442396e3ce8421d999733231a70a574,

title = "Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system",

keywords = "sensory analysis, dry-cured loins, crossbreeding, IMF, rearing system",

author = "Sonia Ventanas and Jesus Ventanas and {Ruiz Carrascal}, Jorge",

year = "2007",

doi = "10.1016/j.meatsci.2006.07.003",

language = "English",

volume = "75",

pages = "211--219",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

AU - Ventanas, Sonia

AU - Ventanas, Jesus

AU - Ruiz Carrascal, Jorge

PY - 2007

Y1 - 2007

KW - sensory analysis

KW - dry-cured loins

KW - crossbreeding

KW - IMF

KW - rearing system

U2 - 10.1016/j.meatsci.2006.07.003

DO - 10.1016/j.meatsci.2006.07.003

M3 - Journal article

C2 - 22063652

SN - 0309-1740

VL - 75

SP - 211

EP - 219

JO - Meat Science

JF - Meat Science

IS - 2

ER -