Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage

✍ Scribed by Jannie S. Vestergaard; Magni Martens; Pekka Turkki

• Book ID: 116725928
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 325 KB
• Volume: 40
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2006.06.008