Characterization of green hams from Iberian pigs by fast analysis of subcutaneous fat-Reference-Cited by-同舟云学术

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Characterization of green hams from Iberian pigs by fast analysis of subcutaneous fat

Published:1988-01 Issue:4 Volume:23 Page:253-262
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Flores J.,Biron C.,Izquierdo L.,Nieto P.

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Official Methods of Analysis;AOAC,1975

2. Official Methods of Analysis;AOAC,1980

3. Official Methods of American Oils Chemists' Society;AOCS,1983

4. The composition and consistency of pig backfat as it affects the quality of vacuum-packed rindless bacon rashers

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3. Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry;Food Chemistry;2018-04

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