Feasibility of use of fatty acid and triacylglycerol profiles for the authentication of commercial labelling in Iberian dry-cured sausages-Reference-Cited by-同舟云学术

Feasibility of use of fatty acid and triacylglycerol profiles for the authentication of commercial labelling in Iberian dry-cured sausages

Published:2013-12 Issue: Volume:117 Page:463-470
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Horcada Alberto,Fernández-Cabanás Víctor M.,Polvillo Oliva,Botella Baltasar,Dolores Cubiles M.,Pino Rafael,Narváez-Rivas Mónica,León-Camacho Manuel,Acuña Rafael Rodríguez

Publisher

Elsevier BV

Subject

Analytical Chemistry

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5. Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed: “Montanera”. effect of anatomical location and length of feeding

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