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

Consumers’ interest in the way meat is produced is increasing in Europe. The resulting free range and organic meat products retail at a higher price, but are difficult to differentiate from their counterparts. To ascertain authenticity and prevent fraud, relevant markers need to be identified and ne...

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Detalles Bibliográficos
Autores principales: Oliveira, Gislene B., Alewijn, Martin, Boerrigter-Eenling, Rita, van Ruth, Saskia M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224536/
https://www.ncbi.nlm.nih.gov/pubmed/28231211
http://dx.doi.org/10.3390/foods4030359

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224536/
https://www.ncbi.nlm.nih.gov/pubmed/28231211
http://dx.doi.org/10.3390/foods4030359

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