Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

Narváez Rivas, MónicaGarcía Márquez, IreneCabeza, C. M.Gallardo Gallardo, Emerenciana2015-06-262015-06-2620131988-4214http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/1430/1428http://hdl.handle.net/11441/26104application/pdfengAtribución-NoComercial-SinDerivadas 4.0 Españahttp://creativecommons.org/licenses/by-nc-nd/4.0Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storageinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccess