| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791793 | Meat Science | 2013 | 10 Pages |
Abstract
⺠Iberian and White pork sirloin have a multifractal nature. ⺠Multifractal analysis is suitable to describe fatty infiltration distribution. ⺠A classification of pork sirloin can be done by using multifractal analysis.
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Authors
S. Serrano, F. Perán, F.J. Jiménez-Hornero, E. Gutiérrez de Ravé,