Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalMeat Science
Volume69
Issue number4
Pages (from-to)621-634
Number of pages14
ISSN0309-1740
Publication statusPublished - 2005

ID: 7949221