Tutto DSpace

Mostra i principali dati dell'item

Implementation of chemometrics for quality control and authentication of meat and meat products

dc.creatorArvanitoyannis, I. S.en
dc.creatorvan Houwelingen-Koukaliaroglou, M.en
dc.date.accessioned2015-11-23T10:23:07Z
dc.date.available2015-11-23T10:23:07Z
dc.date.issued2003
dc.identifier10.1080/10408690390826482
dc.identifier.issn1040-8398
dc.identifier.urihttp://hdl.handle.net/11615/25937
dc.description.abstractMultivariate analysis has been established as a very powerful and effective tool in classifying and grouping individual products. Principal Component Analysis, Canonical analysis, Cluster and Partial Least Squares were found to be indispensable for classifying food products according to variety and/or geographical origin. Meat and meat products were correctly classified for authentication purposes to various groups following instrumental and/or sensory analyses.en
dc.sourceCritical Reviews in Food Science and Nutritionen
dc.source.uri<Go to ISI>://WOS:000182265800002
dc.subjectchemometricsen
dc.subjectmultivariate analysisen
dc.subjectprincipal component analysisen
dc.subjectcanonical analysisen
dc.subjectcluster analysisen
dc.subjectmeaten
dc.subjectauthenticationen
dc.subjectqualityen
dc.subjectcontrolen
dc.subjectINFRARED REFLECTANCE SPECTROSCOPYen
dc.subjectBEEF CARCASS COMPOSITIONen
dc.subjectSUBCUTANEOUS FAT THICKNESSen
dc.subjectMULTIVARIATE DATA-ANALYSISen
dc.subjectNEURAL-NETWORKen
dc.subjectPREDICTIONen
dc.subjectM-LONGISSIMUS-DORSIen
dc.subjectDRY-CURED SAUSAGEen
dc.subjectHEAT-TREATED BEEFen
dc.subjectTHEN-THAWED BEEFen
dc.subjectFERMENTED SAUSAGESen
dc.subjectFood Science & Technologyen
dc.subjectNutrition & Dieteticsen
dc.titleImplementation of chemometrics for quality control and authentication of meat and meat productsen
dc.typejournalArticleen


Files in questo item

FilesDimensioneFormatoMostra

Nessun files in questo item.

Questo item appare nelle seguenti collezioni

Mostra i principali dati dell'item