Lipolytic and oxidative changes in Iberian dry-cured loin

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Lipolytic and oxidative changes in Iberian dry-cured loin. / Muriel, E.; Andres, A. I.; Petron, M. J.; Antequera, T.; Ruiz Carrascal, Jorge.

In: Meat Science, Vol. 75, No. 2, 2007, p. 315-323.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Muriel, E, Andres, AI, Petron, MJ, Antequera, T & Ruiz Carrascal, J 2007, 'Lipolytic and oxidative changes in Iberian dry-cured loin', Meat Science, vol. 75, no. 2, pp. 315-323. https://doi.org/10.1016/j.meatsci.2006.07.017

APA

Muriel, E., Andres, A. I., Petron, M. J., Antequera, T., & Ruiz Carrascal, J. (2007). Lipolytic and oxidative changes in Iberian dry-cured loin. Meat Science, 75(2), 315-323. https://doi.org/10.1016/j.meatsci.2006.07.017

Vancouver

Muriel E, Andres AI, Petron MJ, Antequera T, Ruiz Carrascal J. Lipolytic and oxidative changes in Iberian dry-cured loin. Meat Science. 2007;75(2):315-323. https://doi.org/10.1016/j.meatsci.2006.07.017

Author

Muriel, E. ; Andres, A. I. ; Petron, M. J. ; Antequera, T. ; Ruiz Carrascal, Jorge. / Lipolytic and oxidative changes in Iberian dry-cured loin. In: Meat Science. 2007 ; Vol. 75, No. 2. pp. 315-323.

Bibtex

@article{cc2e6af7e02d46b78dbf238f397f765f,

title = "Lipolytic and oxidative changes in Iberian dry-cured loin",

keywords = "lipolysis, oxidation, dry-cured loin, hexanal, TBARS, rancidity",

author = "E. Muriel and Andres, {A. I.} and Petron, {M. J.} and T. Antequera and {Ruiz Carrascal}, Jorge",

year = "2007",

doi = "10.1016/j.meatsci.2006.07.017",

language = "English",

volume = "75",

pages = "315--323",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

RIS

TY - JOUR

T1 - Lipolytic and oxidative changes in Iberian dry-cured loin

AU - Muriel, E.

AU - Andres, A. I.

AU - Petron, M. J.

AU - Antequera, T.

AU - Ruiz Carrascal, Jorge

PY - 2007

Y1 - 2007

KW - lipolysis

KW - oxidation

KW - dry-cured loin

KW - hexanal

KW - TBARS

KW - rancidity

U2 - 10.1016/j.meatsci.2006.07.017

DO - 10.1016/j.meatsci.2006.07.017

M3 - Journal article

C2 - 22063664

VL - 75

SP - 315

EP - 323

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -

ID: 129737732