Discrimination and Prediction of Pork Freshness by E-nose
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Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-642-27275-2_1.pdf
Reference22 articles.
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3. Archer, D.L.: The Validation of Rapid Methods In Food Microbiology. Food Control 7, 3–4 (1996)
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5. Shirsat, N., Brunton, N.P., Lyng, J.G., McKenna, B., Scannell, A.: Texture, Colour and Sensory Evaluation of A Conventionally and Ohmically Cooked Meat Emulsion Batter. J. Sci. Food Agric. 84(14), 1861–1870 (2004)
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