The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach

The characterization of quality brand meat products, such as “Chorizo Zamorano” dry fermented sausages, involves a wide range of data which makes it necessary to use alternative statistical methodologies. In this study, the feasibility of the Categorical Principal Components Analysis as a multivaria...

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Detalles Bibliográficos
Autores principales: Plaza, Javier, Ávila-Zarza, Carmelo, Vivar-Quintana, Ana María, Revilla, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914336/
https://www.ncbi.nlm.nih.gov/pubmed/36766013
http://dx.doi.org/10.3390/foods12030483

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914336/
https://www.ncbi.nlm.nih.gov/pubmed/36766013
http://dx.doi.org/10.3390/foods12030483

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