Volatile compounds in Iberian dry-cured loin-Reference-Cited by-同舟云学术

Volatile compounds in Iberian dry-cured loin

Published:2004-11 Issue:3 Volume:68 Page:391-400
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Muriel E,Antequera T,Petrón M.J,Andrés A.I,Ruiz J

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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3. Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona;Ansorena;Food Research International,2001

4. Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin;Antequera;Journal of the Science of Food and Agriculture,2004

5. Belitz, H.D. & Grosch, W. (1997). Quı́mica de los alimentos. 2a edición. Ed. Acribia, Zaragoza

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