Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor
The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regime...
| Autores principales: | , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
|
| Materias: | |
| Acceso en línea: | http://www.sensorsportal.com/HTML/DIGEST/february_2013/P_1148.pdf http://hdl.handle.net/20.500.12123/2597 |
Ejemplares similares: Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor
- Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”
- Seasonal variation in the odour characteristics of whole milk powder
- Relaciones de picor entre cultivares argentinos de ajo
- Sensores no destructivos para la estimación automática de la calidad
- Monitoreo de cultivos del Noroeste Argentino a partir de sensores remotos : Campaña agrícola 2020-2021. Cultivos extensivos de verano
- Monitoreo de cultivos del Noroeste Argentino a partir de sensores remotos : Campaña agrícola 2022-2023. Cultivos extensivos de verano