Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

Literals

vivo:identifier
- 2015-43
dcterms:publisher
- Meat Science
ou:bibtex
- @article{Estevez2015,title = {Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams},journal = {Meat Science},year = {2015},volume = {107},pages = {39-48},author = {Lorido, L. and Est{\'e}vez, M. and Ventanas, J. and Ventanas, S.}}
dcterms:creator
- Lorido L.
bibo:page_range
- 39-48
bibo:issn
- 0309-1740
fabio:hasPublicationYear
- 2015
bibo:doi
- 10.1016/j.meatsci.2015.03.025
ou:eid
- 2-s2.0-84928672205
dcterms:contributor
- Lorido L., Estevez M., Ventanas J., Ventanas S.
ou:tipoPublicacion
- Article
dcterms:title
- Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84928672205&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84928672205&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84928672205&origin=inward
bibo:volume
- 107