Standard
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. / Ruiz Carrascal, Jorge; Ventanas, J; Cava, R; Andres, A; Garcia, C.
In:
Meat Science, Vol. 52, No. 1, 05.1999, p. 19-27.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Ruiz Carrascal, J, Ventanas, J, Cava, R, Andres, A & Garcia, C 1999, 'Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process', Meat Science, vol. 52, no. 1, pp. 19-27.
APA
Ruiz Carrascal, J., Ventanas, J., Cava, R., Andres, A., & Garcia, C. (1999). Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Science, 52(1), 19-27.
Vancouver
Ruiz Carrascal J, Ventanas J, Cava R, Andres A, Garcia C. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Science. 1999 May;52(1):19-27.
Author
Ruiz Carrascal, Jorge ; Ventanas, J ; Cava, R ; Andres, A ; Garcia, C. / Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. In: Meat Science. 1999 ; Vol. 52, No. 1. pp. 19-27.
Bibtex
@article{65ae1c5ceeb848c8baeb51c73a47dac5,
title = "Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process",
keywords = "dry-cured Iberian ham, volatiles, flavour, ripening time, 2- and 3-methyl butanal",
author = "{Ruiz Carrascal}, Jorge and J Ventanas and R Cava and A Andres and C Garcia",
year = "1999",
month = may,
language = "English",
volume = "52",
pages = "19--27",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "1",
}
RIS
TY - JOUR
T1 - Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
AU - Ruiz Carrascal, Jorge
AU - Ventanas, J
AU - Cava, R
AU - Andres, A
AU - Garcia, C
PY - 1999/5
Y1 - 1999/5
KW - dry-cured Iberian ham
KW - volatiles
KW - flavour
KW - ripening time
KW - 2- and 3-methyl butanal
M3 - Journal article
VL - 52
SP - 19
EP - 27
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 1
ER -
