Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines

E Muriel; Jorge Ruiz Carrascal; D Martin; MJ Petron; T Antequera

doi:10.1177/1082013204043766

Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines

E Muriel, Jorge Ruiz Carrascal, D Martin, MJ Petron, T Antequera

Dairy, Meat and Plant Product Technology

41 Citations (Scopus)

Original language	English
Journal	Food Science and Technology International
Volume	10
Issue number	2
Pages (from-to)	117-123
ISSN	1082-0132
DOIs	https://doi.org/10.1177/1082013204043766
Publication status	Published - Apr 2004

Keywords

sensory analysis
dry-cured loin
Iberian pig lines
intramuscular fat
marbling

Access to Document

10.1177/1082013204043766

Cite this

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title = "Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines",

keywords = "sensory analysis, dry-cured loin, Iberian pig lines, intramuscular fat, marbling",

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

year = "2004",

month = apr,

doi = "10.1177/1082013204043766",

language = "English",

volume = "10",

pages = "117--123",

journal = "Food Science and Technology International",

issn = "1082-0132",

publisher = "SAGE Publications",

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T1 - Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines

AU - Muriel, E

AU - Ruiz Carrascal, Jorge

AU - Martin, D

AU - Petron, MJ

AU - Antequera, T

PY - 2004/4

Y1 - 2004/4

KW - sensory analysis

KW - dry-cured loin

KW - Iberian pig lines

KW - intramuscular fat

KW - marbling

U2 - 10.1177/1082013204043766

DO - 10.1177/1082013204043766

M3 - Journal article

SN - 1082-0132

VL - 10

SP - 117

EP - 123

JO - Food Science and Technology International

JF - Food Science and Technology International

IS - 2

ER -