Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 79 |
| Issue number | 1 |
| Pages (from-to) | 172-180 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2008 |
| Externally published | Yes |
- intramuscular fat, ripening time, dry-cured loin, volatile compounds, SPME-DED
Research areas
ID: 129735525