Chemical-instrumental-sensory parameters and chemometrics as tools to discriminate among the quality categories of dry-cured Iberian shoulder
A combination of physico-chemical and sensory measurements along with chemometric tools was used to authenticate the quality category of dry-cured Iberian shoulder. Depending on the confinement regime and feeding background, dry-cured Iberian shoulders from three classes were analyzed: i) pigs reare...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2013-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1425 |