Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening

✍ Scribed by Jeorgos Trihaas; Tatjana van den Tempel; Per Vággemose Nielsen

• Book ID: 108826192
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 326 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb11444.x