Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review

Fat is one of the most important traits determining the quality of pork. The composition of the fat greatly influences the quality of pork and its processed products, and contribute to defining the overall carcass value. However, establishing an efficient method for assessing fat quality parameters...

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Detalles Bibliográficos
Autores principales: Kucha, Christopher T., Liu, Li, Ngadi, Michael O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5855493/
https://www.ncbi.nlm.nih.gov/pubmed/29382092
http://dx.doi.org/10.3390/s18020377

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5855493/
https://www.ncbi.nlm.nih.gov/pubmed/29382092
http://dx.doi.org/10.3390/s18020377

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