Volatile compounds in Iberian dry-cured loin

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Standard

Volatile compounds in Iberian dry-cured loin. / Muriel, E; Antequera, T; Petron, MJ; Andres, AI; Ruiz Carrascal, Jorge.

I: Meat Science, Bind 68, Nr. 3, 11.2004, s. 391-400.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Muriel, E, Antequera, T, Petron, MJ, Andres, AI & Ruiz Carrascal, J 2004, 'Volatile compounds in Iberian dry-cured loin', Meat Science, bind 68, nr. 3, s. 391-400. https://doi.org/10.1016/j.meatsci.2004.04.006

APA

Muriel, E., Antequera, T., Petron, MJ., Andres, AI., & Ruiz Carrascal, J. (2004). Volatile compounds in Iberian dry-cured loin. Meat Science, 68(3), 391-400. https://doi.org/10.1016/j.meatsci.2004.04.006

Vancouver

Muriel E, Antequera T, Petron MJ, Andres AI, Ruiz Carrascal J. Volatile compounds in Iberian dry-cured loin. Meat Science. 2004 nov.;68(3):391-400. https://doi.org/10.1016/j.meatsci.2004.04.006

Author

Muriel, E ; Antequera, T ; Petron, MJ ; Andres, AI ; Ruiz Carrascal, Jorge. / Volatile compounds in Iberian dry-cured loin. I: Meat Science. 2004 ; Bind 68, Nr. 3. s. 391-400.

Bibtex

@article{5868f5ee8b374e5c85c40518416f6808,
title = "Volatile compounds in Iberian dry-cured loin",
keywords = "Iberian dry-cured loin, volatile profile, SPME, rearing system, genetic line",
author = "E Muriel and T Antequera and MJ Petron and AI Andres and {Ruiz Carrascal}, Jorge",
year = "2004",
month = nov,
doi = "10.1016/j.meatsci.2004.04.006",
language = "English",
volume = "68",
pages = "391--400",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Volatile compounds in Iberian dry-cured loin

AU - Muriel, E

AU - Antequera, T

AU - Petron, MJ

AU - Andres, AI

AU - Ruiz Carrascal, Jorge

PY - 2004/11

Y1 - 2004/11

KW - Iberian dry-cured loin

KW - volatile profile

KW - SPME

KW - rearing system

KW - genetic line

U2 - 10.1016/j.meatsci.2004.04.006

DO - 10.1016/j.meatsci.2004.04.006

M3 - Journal article

C2 - 22062407

VL - 68

SP - 391

EP - 400

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -

ID: 129736884