Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef - Concepedia

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Publication | Open Access

Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef

DOI Full Paper Access

45

Citations

47

References

2014

Year

Cristina Saraiva, Irene Oliveira, José A. Silva, C. Martins, J. Ventanas

Journal of Food Science and Technology

Meat PackagingMultivariate TechniquesEngineeringVolatile CompoundsFood AuthenticationRaw BeefFood AnalysisAgricultural EconomicsSensory ScienceAnalytical ChemistryMeat QualityFood QualityMeat ScienceChromatographyHealth Sciences

References

	Year	Citations

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