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Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose
The aim of this study was to use an electronic nose set up in our lab to detect and predict the freshness of pork, beef and mutton. Three kinds of freshness, including fresh, sub-fresh and putrid, was established by human sensory evaluation and was used as a reference for the electronic nose’s discr...
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| Publicado no: | Sensors (Basel) |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6387179/ https://ncbi.nlm.nih.gov/pubmed/30709028 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/s19030605 |
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