Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)

Jose Sanchez del Pulgar, Mar Roldan, Jorge Ruiz Carrascal

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

54 Citationer (Scopus)

Originalsprog	Udefineret/Ukendt
Tidsskrift	Molecules (Print Archive Edition)
Vol/bind	18
Udgave nummer	10
Sider (fra-til)	12538-12547
Antal sider	10
ISSN	1420-3049
DOI	https://doi.org/10.3390/molecules181012538
Status	Udgivet - 2013
Udgivet eksternt	Ja

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title = "Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)",

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year = "2013",

doi = "10.3390/molecules181012538",

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T1 - Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)

AU - Sanchez del Pulgar, Jose

AU - Roldan, Mar

AU - Ruiz Carrascal, Jorge

PY - 2013

Y1 - 2013

U2 - 10.3390/molecules181012538

DO - 10.3390/molecules181012538

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SN - 1420-3049

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JO - Molecules (Print Archive Edition)

JF - Molecules (Print Archive Edition)

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