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Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED. / Ventanas, Sonia; Estevez, Mario; Andres, Ana I.; Ruiz Carrascal, Jorge.
In:
Meat Science, Vol. 79, No. 1, 2008, p. 172-180.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Ventanas, S, Estevez, M, Andres, AI
& Ruiz Carrascal, J 2008, '
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED',
Meat Science, vol. 79, no. 1, pp. 172-180.
https://doi.org/10.1016/j.meatsci.2007.08.011APA
Ventanas, S., Estevez, M., Andres, A. I.
, & Ruiz Carrascal, J. (2008).
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.
Meat Science,
79(1), 172-180.
https://doi.org/10.1016/j.meatsci.2007.08.011Vancouver
Ventanas S, Estevez M, Andres AI
, Ruiz Carrascal J.
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.
Meat Science. 2008;79(1):172-180.
https://doi.org/10.1016/j.meatsci.2007.08.011Author
Ventanas, Sonia ; Estevez, Mario ; Andres, Ana I. ; Ruiz Carrascal, Jorge. / Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED. In: Meat Science. 2008 ; Vol. 79, No. 1. pp. 172-180.
Bibtex
@article{e9f3550c71424eeab07945520addbc4a,
title = "Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED",
keywords = "intramuscular fat, ripening time, dry-cured loin, volatile compounds, SPME-DED",
author = "Sonia Ventanas and Mario Estevez and Andres, {Ana I.} and {Ruiz Carrascal}, Jorge",
year = "2008",
doi = "10.1016/j.meatsci.2007.08.011",
language = "English",
volume = "79",
pages = "172--180",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "1",
}
RIS
TY - JOUR
T1 - Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED
AU - Ventanas, Sonia
AU - Estevez, Mario
AU - Andres, Ana I.
AU - Ruiz Carrascal, Jorge
PY - 2008
Y1 - 2008
KW - intramuscular fat
KW - ripening time
KW - dry-cured loin
KW - volatile compounds
KW - SPME-DED
U2 - 10.1016/j.meatsci.2007.08.011
DO - 10.1016/j.meatsci.2007.08.011
M3 - Journal article
C2 - 22062610
VL - 79
SP - 172
EP - 180
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 1
ER -
