Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

Meat Science

Volumn 79, Issue 4, 2008, Pages 666-676

  Soto, E ^a   Hoz, L ^a   Ordonez J A ^a   Hierro, E ^a   Herranz, B ^a   Lopez Bote C ^a   Cambero, M I ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Free range; Iberian dry cured loin; Sensory characteristics; Solid phase microextraction; Tocopherol; Volatile compounds

Indexed keywords

SUIDAE;

EID: 46549085946     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.10.031     Document Type: Article

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