Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED

Meat Science

Volumn 79, Issue 1, 2008, Pages 172-180

  Ventanas, Sonia ^a   Estevez, Mario ^a   Andrés, Ana I ^a   Ruiz, Jorge ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured loin; Intramuscular fat; Ripening time; SPME DED; Volatile compounds

Indexed keywords

EID: 39449106902     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.08.011     Document Type: Article

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