'Electronic noses' and their application to food
- Author
- SCHALLER, E1 ; BOSSET, J. O1 ; ESCHER, F2
[1] Federal Dairy Research Station, 3097 Liebefeld-Bern, Switzerland
[2] Swiss Federal Institute of Technology (ETH) Institute of Food Science, 8092 Zürich, Switzerland - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 1998, Vol 31, Num 4, pp 305-316 ; ref : 109 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Application Article synthèse Capteur mesure Chimiométrie Composé volatil Contrôle qualité Détecteur de gaz Méthode analyse Méthode statistique Nez électronique Odeur Produit alimentaire Propriété organoleptique
- Keyword (en)
- Application Review Measurement sensor Chemometrics Volatile compound Quality control Gas detector Analysis method Statistical method Electronic nose Odor Foodstuff Organoleptic properties
- Keyword (es)
- Aplicación Artículo síntesis Captador medida Quimiometría Compuesto volátil Control calidad Detector de gas Método análisis Método estadístico Nariz electrónica Olor Producto alimenticio Propiedad organoléptica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2358423
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1006/fstl.1998.0376 
https://dx.doi.org/10.1006/fstl.1998.0376
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