Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer's data, by principal components analysis and potential curves
- Author
- BRITO, G1 2 ; ANDRADE, J. M3 ; HAVEL, J4 ; DIAZ, C2 ; GARCIA, F. J2 ; PENA-MENDEZ, E. M2
[1] Department of Health, Canary Islands Public Health Service, Canary Government, 38004-SIC de Tenerife, Tenerife, Spain
[2] Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, 38071-La Laguna, Tenerife, Spain
[3] Department of Analytical Chemistry, University A Coruna, Campus da Zapateira, 15071-A Coruña, Spain
[4] Department of Analytical Chemistry, Faculty of Science, Kotláršká 2, 611 37-Brno, Czech Republic - Source
Meat science. 2006, Vol 74, Num 2, pp 296-302, 7 p ; ref : 34 ref
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chemometrics Meat products Multivariate data analysis Potential curves Principal components analysis Traceability
- Keyword (fr)
- Analyse composante principale Chimiométrie Classification Foie Métal Produit carné
- Keyword (en)
- Principal component analysis Chemometrics Classification Liver Metal Meat product
- Keyword (es)
- Análisis componente principal Quimiometría Clasificación Hígado Metal Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18041806
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2006.03.024 
https://dx.doi.org/10.1016/j.meatsci.2006.03.024
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