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Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"
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Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"
Grigioni, Gabriela Maria et al · Elsevier · 2000 · ISSN 0309-1740
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT)...
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