论文信息 - Detection of Iberian ham aroma by a semiconductor multisensorial system. - 字舞流文

Detection of Iberian ham aroma by a semiconductor multisensorial system.

Manuel Aleixandre | Isabel Sayago | M. Aleixandre | I. Sayago | J. Gutiérrez | M. Horrillo | M. Fernández | L. Arés | María B. García | Laura Otero | M A Carmen Horrillo | María García | M A Jesús Fernández | Luis Arés | Javier Gutiérrez | L. Otero

[1] J. Hart,et al. A pilot-plant study of an automated quality control electronic nose for the monitoring of dry cured hams , 1999 .

[2] E. Sabio,et al. Volatile compounds present in six types of dry-cured ham from south European countries , 1998 .

[3] E. Schaller,et al. ‘Electronic Noses’ and Their Application to Food , 1998 .

[4] Carmen García,et al. Rapid discrimination of meat products and bacterial strains using semiconductor gas sensors , 1996 .

[5] Roberta Virgili,et al. Flavor compounds of dry-cured ham , 1992 .

[6] S. Morrison,et al. Semiconductor gas sensors , 1985 .

[7] Juan González Blasco. Las Denominaciones de Origen (DO) e Indicaciones Geográficas Protegidas (IGP) de jamón reconocidas en la Unión Europea , 2001 .

[8] F. V. Opstaele,et al. Volatile composition of Southern European dry-cured hams , 1998 .

[9] J. L. Berdague,et al. Discrimination de produits agroalimentaires par capteurs de gaz à semi-conducteurs fonctionnant avec l'air de l'atmosphère ambiante du laboratoire. Différentes approches de traitement du signal , 1996 .

[10] J. Berdagué,et al. Volatile components of dry cured Iberian ham , 1991 .