Applications of electronic noses in meat analysis

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dc.creatorElzbieta GÓRSKA-HORCZYCZAK
dc.creatorDominika GUZEK
dc.creatorZuzanna MOLEDA
dc.creatorIwona WOJTASIK-KALINOWSKA
dc.creatorMarta BRODOWSKA
dc.creatorAgnieszka WIERZBICKA
dc.date2016
dc.date.accessioned2026-07-07T04:21:17Z
dc.descriptionElectronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395948027001
dc.identifier.urihttp://hdl.handle.net/123456789/458862
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.36
dc.subjectAgrociencias
dc.titleApplications of electronic noses in meat analysis
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos