Fatty Acid Analysis to Classify Iberian Hams Quality Categories from Different Brands as Affected by the Sampling
Iberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. Meat industries also commonly apply chromatographic analysis to major fatty acids found in the subcutaneous fat taken from the carcass to classify Iberian meat products. Despite the infl...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/1616075 |
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