Pyrolysis-mass spectrometry for rapid classification of oysters according to rearing area

Analusis

Volumn 28, Issue 9, 2000, Pages 825-829

  Krupcik J ^a   Oswald, P ^b   Spanik I ^c   Majek P ^a   Bajdichova M ^c   Sandra, P ^b   Armstrong, D W ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^b GHENT UNIVERSITY   (Belgium)

^c MISSOURI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (United States)

Author keywords

Classification; Neural network; Oyster; Production area; Pyrolysis mass spectrometry

Indexed keywords

FOOD PRODUCTS; MARKETING; MASS SPECTROMETRY; NEURAL NETWORKS; PYROLYSIS;

GEOGRAPHICAL ORIGIN;

BIODIVERSITY;

ANALYTIC METHOD; ARTICLE; FOOD ANALYSIS; MASS SPECTROMETRY; NERVE CELL NETWORK; OYSTER; POLYMERASE CHAIN REACTION; PYROLYSIS; STANDARDIZATION;

EID: 0034449234     PISSN: 03654877     EISSN: None     Source Type: Journal    
DOI: 10.1051/analusis:2000150     Document Type: Article

References (15)

1. Seafood