Gas sensing technology for meat quality assessment: A review-Reference-Cited by-同舟云学术

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Gas sensing technology for meat quality assessment: A review

Published:2022-05-16 Issue:8 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Li Xinxing¹²^ORCID,Wang Biao¹,Yi Chen³,Gong Weiwei⁴^ORCID

Affiliation:

1. Beijing Laboratory of Food Quality and Safety China Agricultural University Beijing China

2. Nanchang Institute of Technology Nanchang China

3. Changchun Urban Planning & Research Center Changchun China

4. China Academy of Railway Sciences Corporation Limited Transportation and Economics Research Institute Beijing China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14055

Reference118 articles.

1. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

2. Al‐maskari S. Li X. &Liu Q.(2014).An effective approach to handling noise. In: 25th Australasian database conference (ADC). University of Queensland Brisbane Australia pp.223–230.https://doi.org/10.1007/978-3-319-08608-8_21

3. Evaluation of Wine Aromatic Compounds by a Sensory Human Panel and an Electronic Nose

4. Bedoui S. Faleh R. Samet H. &Kachouri A.(2013).Electronic nose system and principal component analysis technique for gases identification. In: 2013 10th International multi‐conferences on systems signals and devices (SSD 2013). IEEE Piscataway NJ USA Hammamet Tunisia pp.932–7.https://doi.org/10.1109/SSD.2013.6564152

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