Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer
- Author
- NURJULIANA, M1 ; CHE MAN, Y. B1 ; MAT HASHIM, D1 ; MOHAMED, A. K. S2
[1] Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
[2] Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia - Source
Meat science. 2011, Vol 88, Num 4, pp 638-644, 7 p ; ref : 1/2 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Authentication Electronic nose Pork Principal component analysis Surface acoustic wave
- Keyword (fr)
- Analyse composante principale Authentification Chromatographie phase gazeuse Espace tête Nez Produit carné Viande porc
- Keyword (en)
- Principal component analysis Authentication Gas chromatography Headspace Nose Meat product Pork
- Keyword (es)
- Análisis componente principal Autenticación Cromatografía fase gaseosa Espacio cabeza Nariz Producto de carne Carne cerdo
- 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
- 24171313
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.2011.02.022 
https://dx.doi.org/10.1016/j.meatsci.2011.02.022
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