TY  - JOUR
AU  - Soto, Elena
AU  - Hoz Perales, Lorenzo De La
AU  - Ordóñez, José Antonio
AU  - Hierro Paredes, Eva
AU  - Herranz Hernández, María Beatriz
AU  - López Bote, Clemente José
AU  - Cambero Rodríguez, María Isabel
PY  - 2008
DO  - 10.1016/j.meatsci.2007.10.031
SN  - 0309-1740
UR  - https://hdl.handle.net/20.500.14352/92773
T2  - Meat Science
AB  - The effect of growing pigs on free-range (FR) or in confinement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] on composition, volatile profile and sensory characteristics of dry-cured loin was studied. The FR,...
LA  - eng
M2  - 666
PB  - Elsevier
KW  - Iberian dry-cured loin
KW  - Free-range
KW  - Tocopherol
KW  - Solid-phase microextraction
KW  - Volatile compounds
KW  - Sensory characteristics
TI  - Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin
TY  - journal article
VL  - 79
ER  -