Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

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Standard

Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system. / Ventanas, Sonia; Ventanas, Jesus; Ruiz Carrascal, Jorge.

I: Meat Science, Bind 75, Nr. 2, 2007, s. 211-219.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Ventanas, S, Ventanas, J & Ruiz Carrascal, J 2007, 'Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system', Meat Science, bind 75, nr. 2, s. 211-219. https://doi.org/10.1016/j.meatsci.2006.07.003

APA

Ventanas, S., Ventanas, J., & Ruiz Carrascal, J. (2007). Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system. Meat Science, 75(2), 211-219. https://doi.org/10.1016/j.meatsci.2006.07.003

Vancouver

Ventanas S, Ventanas J, Ruiz Carrascal J. Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system. Meat Science. 2007;75(2):211-219. https://doi.org/10.1016/j.meatsci.2006.07.003

Author

Ventanas, Sonia ; Ventanas, Jesus ; Ruiz Carrascal, Jorge. / Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system. I: Meat Science. 2007 ; Bind 75, Nr. 2. s. 211-219.

Bibtex

@article{b442396e3ce8421d999733231a70a574,

title = "Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system",

keywords = "sensory analysis, dry-cured loins, crossbreeding, IMF, rearing system",

author = "Sonia Ventanas and Jesus Ventanas and {Ruiz Carrascal}, Jorge",

year = "2007",

doi = "10.1016/j.meatsci.2006.07.003",

language = "English",

volume = "75",

pages = "211--219",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

RIS

TY - JOUR

T1 - Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

AU - Ventanas, Sonia

AU - Ventanas, Jesus

AU - Ruiz Carrascal, Jorge

PY - 2007

Y1 - 2007

KW - sensory analysis

KW - dry-cured loins

KW - crossbreeding

KW - IMF

KW - rearing system

U2 - 10.1016/j.meatsci.2006.07.003

DO - 10.1016/j.meatsci.2006.07.003

M3 - Journal article

C2 - 22063652

VL - 75

SP - 211

EP - 219

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -

ID: 129736618