Standard
Sensory characteristics of Iberian ham: Influence of rearing system and muscle location. / Cava, R; Ventanas, J; Ruiz Carrascal, Jorge; Andres, AI; Antequera, T.
I:
Food Science and Technology International, Bind 6, Nr. 3, 06.2000, s. 235-242.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Cava, R, Ventanas, J, Ruiz Carrascal, J, Andres, AI & Antequera, T 2000, 'Sensory characteristics of Iberian ham: Influence of rearing system and muscle location', Food Science and Technology International, bind 6, nr. 3, s. 235-242.
APA
Cava, R., Ventanas, J., Ruiz Carrascal, J., Andres, AI., & Antequera, T. (2000). Sensory characteristics of Iberian ham: Influence of rearing system and muscle location. Food Science and Technology International, 6(3), 235-242.
Vancouver
Cava R, Ventanas J, Ruiz Carrascal J, Andres AI, Antequera T. Sensory characteristics of Iberian ham: Influence of rearing system and muscle location. Food Science and Technology International. 2000 jun.;6(3):235-242.
Author
Cava, R ; Ventanas, J ; Ruiz Carrascal, Jorge ; Andres, AI ; Antequera, T. / Sensory characteristics of Iberian ham: Influence of rearing system and muscle location. I: Food Science and Technology International. 2000 ; Bind 6, Nr. 3. s. 235-242.
Bibtex
@article{d86b2b6deaaf4814901421ff55a23536,
title = "Sensory characteristics of Iberian ham: Influence of rearing system and muscle location",
keywords = "dry-cured Iberian ham, sensory evaluation, rearing conditions, muscle",
author = "R Cava and J Ventanas and {Ruiz Carrascal}, Jorge and AI Andres and T Antequera",
year = "2000",
month = jun,
language = "English",
volume = "6",
pages = "235--242",
journal = "Food Science and Technology International",
issn = "1082-0132",
publisher = "SAGE Publications",
number = "3",
}
RIS
TY - JOUR
T1 - Sensory characteristics of Iberian ham: Influence of rearing system and muscle location
AU - Cava, R
AU - Ventanas, J
AU - Ruiz Carrascal, Jorge
AU - Andres, AI
AU - Antequera, T
PY - 2000/6
Y1 - 2000/6
KW - dry-cured Iberian ham
KW - sensory evaluation
KW - rearing conditions
KW - muscle
M3 - Journal article
VL - 6
SP - 235
EP - 242
JO - Food Science and Technology International
JF - Food Science and Technology International
SN - 1082-0132
IS - 3
ER -
