Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Mar Roldán, Jorge Ruiz Carrascal, José Sánchez del Pulgar, Trinidad Pérez-Palacios, Teresa Antequera

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@article{f38184c4106f4c339f30171a7f87ec4c,

title = "Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations",

author = "Mar Rold{\'a}n and {Ruiz Carrascal}, Jorge and {del Pulgar}, {Jos{\'e} S{\'a}nchez} and Trinidad P{\'e}rez-Palacios and Teresa Antequera",

year = "2015",

doi = "10.1016/j.meatsci.2014.09.010",

language = "English",

volume = "100",

pages = "52--57",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

AU - Roldán, Mar

AU - Ruiz Carrascal, Jorge

AU - del Pulgar, José Sánchez

AU - Pérez-Palacios, Trinidad

AU - Antequera, Teresa

PY - 2015

Y1 - 2015

U2 - 10.1016/j.meatsci.2014.09.010

DO - 10.1016/j.meatsci.2014.09.010

M3 - Journal article

C2 - 25306511

SN - 0309-1740

VL - 100

SP - 52

EP - 57

JO - Meat Science

JF - Meat Science

ER -