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...
| Main Authors: | , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://www.sensorsportal.com/HTML/DIGEST/february_2013/P_1148.pdf http://hdl.handle.net/20.500.12123/2597 |
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