Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage
暂无分享,去创建一个
[1] J E Haugen,et al. Electronic nose and artificial neural network. , 1998, Meat science.
[2] Elisabeth Olsen,et al. Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat. , 2005, Journal of agricultural and food chemistry.
[3] Suranjan Panigrahi,et al. Neural-network-integrated electronic nose system for identification of spoiled beef , 2006 .
[4] Magni Martens,et al. Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system , 2007 .
[5] D. V. Byrne,et al. Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials. , 2005, Meat science.
[6] Harry T. Lawless,et al. Sensory Evaluation of Food: Principles and Practices , 1998 .
[7] E. Borch,et al. Using an electronic nose for determining the spoilage of vacuum-packaged beef. , 1999, International journal of food microbiology.
[8] Magni Martens,et al. Multivariate Analysis of Quality : An Introduction , 2001 .
[9] Per Væggemose Nielsen,et al. Electronic nose: New tool in modelling the ripening of Danish blue cheese , 2005 .
[10] E. Schaller,et al. ‘Electronic Noses’ and Their Application to Food , 1998 .
[11] Maurice G. O'Sullivan,et al. A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose. , 2003, Meat science.
[12] Mikko Utriainen,et al. Combining miniaturized ion mobility spectrometer and metal oxide gas sensor for the fast detection of toxic chemical vapors , 2003 .
[13] Tiina Rajamäki,et al. Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat , 2006 .