Electronic nose for the identification of pig feeding and ripening time in Iberian hams

Meat Science

Volumn 66, Issue 3, 2004, Pages 727-732

  Santos, J P ^a   Garcia M ^a   Aleixandre, M ^a   Horrillo, M C ^a   Gutierrez J ^a   Sayago, I ^a   Fernandez M J ^a   Ares L ^a  

^a Consejo Superior de Investigaciones Científicas   (Spain)

Author keywords

Electronic nose; Gas sensors; Iberian ham; Pig feeding; Ripening

Indexed keywords

BACKPROPAGATION; CATALYST SELECTIVITY; CATALYSTS; CHARGE TRANSFER; CHEMICAL SENSORS; DOPING (ADDITIVES); ELECTRIC RESISTANCE; HEAT TREATMENT; NEURAL NETWORKS; PRINCIPAL COMPONENT ANALYSIS; PROBABILITY; SEMICONDUCTING TIN COMPOUNDS; SENSOR DATA FUSION; SENSORY PERCEPTION; SPUTTERING; THIN FILMS;

ELECTRONIC NOSE SYSTEM; PROBABILISTIC NEURAL NETWORKS; THIN FILM SENSORS;

MEATS;

SUS SCROFA;

EID: 0346361475     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.07.005     Document Type: Article

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