Volatile compounds in Iberian dry-cured loin

E Muriel; T Antequera; MJ Petron; AI Andres; Jorge Ruiz Carrascal

doi:10.1016/j.meatsci.2004.04.006

Volatile compounds in Iberian dry-cured loin

E Muriel, T Antequera, MJ Petron, AI Andres, Jorge Ruiz Carrascal

Mejeri, kød og planteproduktteknologi

119 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	68
Udgave nummer	3
Sider (fra-til)	391-400
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2004.04.006
Status	Udgivet - nov. 2004

Adgang til dokumentet

10.1016/j.meatsci.2004.04.006

Citationsformater

@article{5868f5ee8b374e5c85c40518416f6808,

title = "Volatile compounds in Iberian dry-cured loin",

keywords = "Iberian dry-cured loin, volatile profile, SPME, rearing system, genetic line",

author = "E Muriel and T Antequera and MJ Petron and AI Andres and {Ruiz Carrascal}, Jorge",

year = "2004",

month = nov,

doi = "10.1016/j.meatsci.2004.04.006",

language = "English",

volume = "68",

pages = "391--400",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - Volatile compounds in Iberian dry-cured loin

AU - Muriel, E

AU - Antequera, T

AU - Petron, MJ

AU - Andres, AI

AU - Ruiz Carrascal, Jorge

PY - 2004/11

Y1 - 2004/11

KW - Iberian dry-cured loin

KW - volatile profile

KW - SPME

KW - rearing system

KW - genetic line

U2 - 10.1016/j.meatsci.2004.04.006

DO - 10.1016/j.meatsci.2004.04.006

M3 - Journal article

C2 - 22062407

SN - 0309-1740

VL - 68

SP - 391

EP - 400

JO - Meat Science

JF - Meat Science

IS - 3

ER -