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Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system. / Ventanas, Sonia; Ruiz Carrascal, Jorge; Garcia, Carmen; Ventanas, Jesus.
I:
Meat Science, Bind 77, Nr. 3, 2007, s. 324-330.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Ventanas, S
, Ruiz Carrascal, J, Garcia, C & Ventanas, J 2007, '
Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system',
Meat Science, bind 77, nr. 3, s. 324-330.
https://doi.org/10.1016/j.meatsci.2007.04.001APA
Ventanas, S.
, Ruiz Carrascal, J., Garcia, C., & Ventanas, J. (2007).
Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system.
Meat Science,
77(3), 324-330.
https://doi.org/10.1016/j.meatsci.2007.04.001Vancouver
Ventanas S
, Ruiz Carrascal J, Garcia C, Ventanas J.
Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system.
Meat Science. 2007;77(3):324-330.
https://doi.org/10.1016/j.meatsci.2007.04.001Author
Ventanas, Sonia ; Ruiz Carrascal, Jorge ; Garcia, Carmen ; Ventanas, Jesus. / Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system. I: Meat Science. 2007 ; Bind 77, Nr. 3. s. 324-330.
Bibtex
@article{7122774263594acbb144ffca92f82435,
title = "Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system",
keywords = "dry-cured loin, preference, juiciness, IMF content, crossbreeding, rearing system",
author = "Sonia Ventanas and {Ruiz Carrascal}, Jorge and Carmen Garcia and Jesus Ventanas",
year = "2007",
doi = "10.1016/j.meatsci.2007.04.001",
language = "English",
volume = "77",
pages = "324--330",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system
AU - Ventanas, Sonia
AU - Ruiz Carrascal, Jorge
AU - Garcia, Carmen
AU - Ventanas, Jesus
PY - 2007
Y1 - 2007
KW - dry-cured loin
KW - preference
KW - juiciness
KW - IMF content
KW - crossbreeding
KW - rearing system
U2 - 10.1016/j.meatsci.2007.04.001
DO - 10.1016/j.meatsci.2007.04.001
M3 - Journal article
C2 - 22061784
VL - 77
SP - 324
EP - 330
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -
