Compositional signatures of conventional, free range, and organic pork meat using fingerprint techniques

Foods

Volumn 4, Issue 3, 2015, Pages 359-375

  Oliveira, Gislene B ^a   Alewijn, Martin ^a   Boerrigter Eenling, Rita ^a   van Ruth, Saskia M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Authenticity; ESI MS MS; Fatty acid analysis; Fraud; Profiling; PTR MS

Indexed keywords

EID: 84968717078     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods4030359     Document Type: Article

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