Classification of raw cuts from Iberian and Celta pigs based on lipid analysis and chemometrics-Reference-Cited by-同舟云学术

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Classification of raw cuts from Iberian and Celta pigs based on lipid analysis and chemometrics

Published:2024-06 Issue: Volume:130 Page:106173
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ramiro José Luis,Pérez-Palacios Trinidad,Marcos Carlos F.,Neo Ana G.,Pajuelo Abraham,Antequera Teresa

Funder

Servicio Extremeno Publico de Empleo

European Social Fund Plus

Publisher

Elsevier BV

Reference69 articles.

1. Effects of dietary natural and fermented herb combination on growth performance, carcass traits and meat quality in grower-finisher pigs;Ahmed;Meat Sci.,2016

2. Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace - gas chromatography-ion mobility spectrometry;Arroyo-Manzanares;Food Chem.,2018

3. Physicochemical parameters of selected internal organs of fattening pigs and wild boars;Babicz;Ann. Anim. Sci.,2018

4. Effects of dietary fat saturation on fatty acid composition and gene transcription in different tissues of Iberian pigs;Benitez;Meat Sci.,2015

5. Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed;Bermudez;Meat Sci.,2012

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Machine learning-enabled fatty acid quantification and classification of pork from autochthonous breeds using low-field 1H NMR spectroscopic data;Food Control;2024-12

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