Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods
A method for chromatographic fingerprinting of flavor was established for the quality control of mutton. Twenty-five mutton samples that were chosen from twelve batches were investigated by gas chromatography-mass spectroscopy (GC-MS) and gas chromatography-olfactometry (GC-O). Spectral correlative...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/9273929 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|