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Feasibility of use of fatty acid and triacylglycerol profiles for the authentication of commercial labelling in Iberian dry-cured sausages

✍ Scribed by Horcada, Alberto; Fernández-Cabanás, Víctor M.; Polvillo, Oliva; Botella, Baltasar; Dolores Cubiles, M.; Pino, Rafael; Narváez-Rivas, Mónica; León-Camacho, Manuel; Acuña, Rafael Rodríguez

Book ID: 123288115
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 739 KB
Volume: 117
Category: Article
ISSN: 0039-9140
DOI: 10.1016/j.talanta.2013.09.029

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