Determination of the ripening state of Emmental cheese via quartz microbalances

Sensors and Actuators, B: Chemical

Volumn 95, Issue 1-3, 2003, Pages 6-19

  Bargon, Joachim ^a   Braschoß, Stephan ^a   Flörke, Jochem ^a   Herrmann, Ute ^a   Klein, Lars ^a   Loergen, Jürgen ^a   Lopez, Marco ^a   Maric, Sascha ^a   Parham, Amir Hossain ^a   Piacenza, Philomena ^a   Schaefgen, Heiner ^a   Schalley, Christoph A ^a   Silva, Gabriele ^a   Schlupp, Martin ^a   Schwierz, Holger ^a   Vögtle, Fritz ^a   Windscheif, Georg ^a  

^a UNIVERSITY OF BONN   (Germany)

Author keywords

Aroma; Cheese; Electronic nose; Emmental ripening; Pattern recognition; Quartz microbalance

Indexed keywords

FOOD PRODUCTS; ODORS; PATTERN RECOGNITION; QUARTZ;

QUARTZ MICROBALANCES (QMB);

CHEMICAL SENSORS;

EID: 0042735256     PISSN: 09254005     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-4005(03)00395-2     Document Type: Conference Paper

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