Rapid determination of the fatty acid profile in pork dry-cured sausages by NIR spectroscopy - Concepedia

Concepedia

Publication | Closed Access

Rapid determination of the fatty acid profile in pork dry-cured sausages by NIR spectroscopy

70

Citations

26

References

2010

Year

Víctor M. Fernández‐Cabanás, O. Polvillo, Rafael Rodríguez‐Acuña, Baltasar Botella, A. Horcada

Food ChemistryNir SpectroscopyFatty Acid ProfilePork Dry-cured SausagesFood AuthenticationFood AnalysisMeat QualityFood QualityFood SafetyHealth Sciences

References

	Year	Citations

Page 1