Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose

Published 2017 View Full Article

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Title
Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose
Authors
Keywords
Chinese-style sausage, Lipid oxidation, Electronic nose, Sensors, Classification, Prediction
Journal
MEAT SCIENCE
Volume 133, Issue -, Pages 1-9
Publisher
Elsevier BV
Online
2017-05-25
DOI
10.1016/j.meatsci.2017.05.017

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