Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time)

Literals

fabio:hasPublicationYear
- 2013
dcterms:title
- Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time)
bibo:page_range
- 12538-12547
dcterms:publisher
- Molecules
ou:bibtex
- @article{RID:1212131529663-2, title = {Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).}, journal = {Molecules (Basel, Switzerland)}, year = {2013}, author = {Del Pulgar, Jose Sanchez and Roldan, Mar and Ruiz-Carrascal, Jorge}, volume = {18}, number = {10}, pages = {12538-47} }
bibo:doi
- 10.3390/molecules181012538
vivo:identifier
- 2013-712
dcterms:creator
- Del Pulgar J.
ou:tipoPublicacion
- Article
ou:eid
- 2-s2.0-84886616782
dcterms:contributor
- Del Pulgar J.S., Roldan M., Ruiz-Carrascal J.
bibo:eissn
- 1420-3049
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84886616782&origin=inward
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84886616782&origin=inward
ou:vecesCitado
- 49
bibo:volume
- 18