Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS

Literals

bibo:doi
- 10.1016/j.meatsci.2012.10.003
vivo:identifier
- 2013-45
dcterms:creator
- Sánchez del Pulgar J.
ou:eid
- 2-s2.0-84870276639
fabio:hasPublicationYear
- 2013
dcterms:contributor
- Sanchez del Pulgar J., Soukoulis C., Carrapiso A.I., Cappellin L., Granitto P., Aprea E., Romano A., Gasperi F., Biasioli F.
ou:bibtex
- @article{Carrapiso2013,title = {Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS},journal = {Meat Science},year = {2013},volume = {93},number = {3},pages = {420-428},author = {S{\'a}nchez del Pulgar, J. and Soukoulis, C. and Carrapiso, A.I. and Cappellin, L. and Granitto, P. and Aprea, E. and Romano, A. and Gasperi, F. and Biasioli, F.}}
bibo:issn
- 0309-1740
bibo:page_range
- 420-428
dcterms:publisher
- Meat Science
ou:tipoPublicacion
- Article
dcterms:title
- Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84870276639&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84870276639&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84870276639&origin=inward
ou:vecesCitado
- 36
bibo:volume
- 93