Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint Techniques-Reference-Cited by-同舟云学术

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Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint Techniques

Published:2015-08-25 Issue:4 Volume:4 Page:359-375
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Oliveira Gislene,Alewijn Martin,Boerrigter-Eenling Rita,van Ruth Saskia

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/4/3/359/pdf

Reference54 articles.

1. Authentication of meat and meat products

2. Halal authenticity issues in meat and meat products

3. Need for research to support consumer confidence in the growing organic food market

4. Consumer Concerns about Animal Welfare and the Impact on Food Choice - EU FAIR CT98–3678;Harper,2001

5. Consumer citizenship: Acting to minimise environmental health risks related to the food system

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1. The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes;Frontiers in Nutrition;2024-08-01

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3. Elemental profiles of swine tissues as descriptors for the traceability of value-added Italian heavy pig production chains;Meat Science;2023-10

4. Predicting Animal Welfare Labels from Pork Fat Using Raman Spectroscopy and Chemometrics;AppliedChem;2023-05-17

5. Untargeted metabolomic approaches in food authenticity: A review that showcases biomarkers;Food Chemistry;2023-01

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