Egg product freshness evaluation: A metabolomic approach
Author:
Affiliation:
1. Advanced Laboratory Research; Barilla G. e R. Fratelli S.p.A.; Parma Italy
2. Department of Food and Drug; University of Parma; Parma Italy
Funder
European Union, Seventh Framework Program
FoodIntegrity
Publisher
Wiley
Subject
Spectroscopy
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jms.4256/fullpdf
Reference26 articles.
1. D.L. no. 65 February 1993 Italian Legislation reception of European Union https://www.tuttocamere.it/files/attivita/1993_65.pdf
2. Eurpean Regulation Reg
3. Prediction of egg storage time and yolk index based on electronic nose combined with chemometric methods;Li;LWT - Food Sci Technol,2017
4. MOS-based artificial olfactory system for the assessment of egg products freshness;Suman;Sens Actuators B, Chemical,2007
5. Prediction of egg freshness during storage using electronic nose;Yimenu;Poult Sci,2017
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