Identification of sensory quality of rapid fermented fish using electronic nose

Proceedings - 2009 International Conference on Information Engineering and Computer Science, ICIECS 2009

Volumn , Issue , 2009, Pages

  Yang, Xihong ^a   Xie, Wancui ^a   Zhang, Chaohua ^a   Wu, Haiyan ^a   Li, Sidong ^a   Yang, Lei ^a  

^a GUANGDONG OCEAN UNIVERSITY   (China)

Author keywords

Cured fish; Electronic nose (E nose); Rapid fermentation, flavor; Sensory evaluation component

Indexed keywords

ELECTRONIC NOSE; ELECTRONIC NOSE (E-NOSE); LACTOBACILLUS PLANTARUM; OIL OXIDATION; PRODUCTION CYCLE; RAPID FERMENTATION, FLAVOR; SENSORY EVALUATION; SENSORY QUALITIES; STATISTICAL QUALITY CONTROL; TASTE PANELS;

ARTIFICIAL ORGANS; COMPUTER SCIENCE; CURING; CUSTOMER SATISFACTION; FERMENTATION; FISH; MEATS; PRINCIPAL COMPONENT ANALYSIS; TOTAL QUALITY MANAGEMENT;

QUALITY CONTROL;

EID: 77949593539     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1109/ICIECS.2009.5363781     Document Type: Conference Paper

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