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Modeling and predicting spoilage of cooked, cured meat products by multivariate analysis

✍ Scribed by Marios Mataragas; Panagiotis Skandamis; George-John E. Nychas; Eleftherios H. Drosinos

Book ID: 116737099
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 212 KB
Volume: 77
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2007.03.023

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## Abstract It is possible to determine the animal of origin of dairy products and raw and cooked meats by high resolution capillary GC of fatty acid methyl esters. This is demonstrated by several examples.