Standard
Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham. / Andres, Ana I.; Cava, Ramon; Ventanas, Sonia; Muriel, Elena; Ruiz Carrascal, Jorge.
I:
European Food Research and Technology, Bind 225, Nr. 5-6, 2007, s. 677-684.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Andres, AI, Cava, R, Ventanas, S, Muriel, E
& Ruiz Carrascal, J 2007, '
Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham',
European Food Research and Technology, bind 225, nr. 5-6, s. 677-684.
https://doi.org/10.1007/s00217-006-0465-zAPA
Andres, A. I., Cava, R., Ventanas, S., Muriel, E.
, & Ruiz Carrascal, J. (2007).
Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham.
European Food Research and Technology,
225(5-6), 677-684.
https://doi.org/10.1007/s00217-006-0465-zVancouver
Andres AI, Cava R, Ventanas S, Muriel E
, Ruiz Carrascal J.
Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham.
European Food Research and Technology. 2007;225(5-6):677-684.
https://doi.org/10.1007/s00217-006-0465-zAuthor
Andres, Ana I. ; Cava, Ramon ; Ventanas, Sonia ; Muriel, Elena ; Ruiz Carrascal, Jorge. / Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham. I: European Food Research and Technology. 2007 ; Bind 225, Nr. 5-6. s. 677-684.
Bibtex
@article{bd627c81c31447a3b1aec47732d4363f,
title = "Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham",
keywords = "sodium chloride, processing conditions, volatile compounds, SPME-DED, dry-cured ham",
author = "Andres, {Ana I.} and Ramon Cava and Sonia Ventanas and Elena Muriel and {Ruiz Carrascal}, Jorge",
year = "2007",
doi = "10.1007/s00217-006-0465-z",
language = "English",
volume = "225",
pages = "677--684",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "5-6",
}
RIS
TY - JOUR
T1 - Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
AU - Andres, Ana I.
AU - Cava, Ramon
AU - Ventanas, Sonia
AU - Muriel, Elena
AU - Ruiz Carrascal, Jorge
PY - 2007
Y1 - 2007
KW - sodium chloride
KW - processing conditions
KW - volatile compounds
KW - SPME-DED
KW - dry-cured ham
U2 - 10.1007/s00217-006-0465-z
DO - 10.1007/s00217-006-0465-z
M3 - Journal article
VL - 225
SP - 677
EP - 684
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 5-6
ER -
