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Figure 2: Partition Tree of Fatty Acids (A) and Volatile Compounds (B) of Organic Pork Based on Genetic Type, Showing the Two Splits and the Proportion of Observations in Each Split.
doi 10.7717/peerj.7322/fig-2
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Supplemental Information 2: Volatile Compounds and Fatty Acids
The Extent to Which Genetics and Lean Grade Affect Fatty Acid Profiles and Volatile Compounds in Organic Pork
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Table 3: Effect of Genetic Type and Lean Grade on Volatile Compounds Content: Aldehydes, Ketones and Carboxilic Acids (Expressed as AU × 104/G Dry Matter) of Cooked Pork.
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