Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system

LWT

Volumn 40, Issue 6, 2007, Pages 1083-1094

  Vestergaard, Jannie S ^a,b   Martens, Magni ^b,c   Turkki, Pekka ^a  

^a Building Services and Material Technology   (Finland)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Electronic nose; Ion mobility spectrometry; Meat; Multivariate data analysis; Quality; Sensory analysis

Indexed keywords

FOOD STORAGE; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS;

ELECTRONIC NOSE; ION MOBILITY SPECTROMETRY; MULTIVARIATE DATA ANALYSIS; SENSORY ANALYSIS;

MEATS;

FOOD STORAGE; MEAT; REGRESSION ANALYSIS;

EID: 33847399070     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.06.009     Document Type: Article

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