Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

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

Standard

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations. / Roldán, Mar; Ruiz Carrascal, Jorge; del Pulgar, José Sánchez; Pérez-Palacios, Trinidad; Antequera, Teresa.

In: Meat Science, Vol. 100, 2015, p. 52-57.

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

Harvard

Roldán, M, Ruiz Carrascal, J, del Pulgar, JS, Pérez-Palacios, T & Antequera, T 2015, 'Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations', Meat Science, vol. 100, pp. 52-57. https://doi.org/10.1016/j.meatsci.2014.09.010

APA

Roldán, M., Ruiz Carrascal, J., del Pulgar, J. S., Pérez-Palacios, T., & Antequera, T. (2015). Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations. Meat Science, 100, 52-57. https://doi.org/10.1016/j.meatsci.2014.09.010

Vancouver

Roldán M, Ruiz Carrascal J, del Pulgar JS, Pérez-Palacios T, Antequera T. Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations. Meat Science. 2015;100:52-57. https://doi.org/10.1016/j.meatsci.2014.09.010

Author

Roldán, Mar ; Ruiz Carrascal, Jorge ; del Pulgar, José Sánchez ; Pérez-Palacios, Trinidad ; Antequera, Teresa. / Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations. In: Meat Science. 2015 ; Vol. 100. pp. 52-57.

Bibtex

@article{f38184c4106f4c339f30171a7f87ec4c,
title = "Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations",
author = "Mar Rold{\'a}n and {Ruiz Carrascal}, Jorge and {del Pulgar}, {Jos{\'e} S{\'a}nchez} and Trinidad P{\'e}rez-Palacios and Teresa Antequera",
year = "2015",
doi = "10.1016/j.meatsci.2014.09.010",
language = "English",
volume = "100",
pages = "52--57",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

AU - Roldán, Mar

AU - Ruiz Carrascal, Jorge

AU - del Pulgar, José Sánchez

AU - Pérez-Palacios, Trinidad

AU - Antequera, Teresa

PY - 2015

Y1 - 2015

U2 - 10.1016/j.meatsci.2014.09.010

DO - 10.1016/j.meatsci.2014.09.010

M3 - Journal article

C2 - 25306511

VL - 100

SP - 52

EP - 57

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -

ID: 127286111