CLASSIFICATION OF SPANISH DRY-CURED HAMS BY MULTIVARIATE-ANALYSIS

Authors
CARRASCOSA AV CORNEJO I MARIN ME
Citation
Av. Carrascosa et al., CLASSIFICATION OF SPANISH DRY-CURED HAMS BY MULTIVARIATE-ANALYSIS, Die Fleischwirtschaft, 73(11), 1993, pp. 1278-1279
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Die Fleischwirtschaft → ACNP
ISSN journal
0015363X
Volume
73
Issue
11
Year of publication
1993
Pages
1278 - 1279
Database
ISI
SICI code
0015-363X(1993)73:11<1278:COSDHB>2.0.ZU;2-E
Abstract
We have created some simple mathematical expressions that classify cor rectly, in the 100 % of the cases, the origin of the samples studied a ccording to the elaboration technology by the application of cluster a nd discriminant analysis to the data obtained in the microbiological a nd physico-chemical analysis of Spanish dry-cured hams that have been processed following two different technologies: Fast and slow dry-curi ng ham processes.