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Monitoring of physical-chemical and microbiological changes..:
Gil Sánchez, Luís
;
Barat Baviera, José Manuel
;
Baigts Allende, Diana Karina
...
Food Chemistry. , 2011
Link:
http://hdl.handle.net/10251/39700
RT Journal T1
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue
UL https://suche.suub.uni-bremen.de/peid=base-ftunivpvalencia:oai:riunet.upv.es:10251_39700&Exemplar=1&LAN=DE A1 Gil Sánchez, Luís A1 Barat Baviera, José Manuel A1 Baigts Allende, Diana Karina A1 Martínez Mañez, Ramón A1 Soto Camino, Juan A1 García Breijo, Eduardo A1 Aristoy Albert, Mª Concepcion A1 Toldrá Vilardell, Fidel A1 Llobet Valero, Eduard PB Elsevier YR 2011 K1 Meat freshness K1 Electronic tongue K1 Food control K1 Potentiometric electrodes K1 Fuzzy Artmap K1 Artificial Neural Network K1 Degradation products K1 Microbial count K1 PLS analysis K1 Multilayer neural networks K1 Multivariant analysis K1 Potentiometric sensors K1 Redox reactions K1 Oxidation reduction potential K1 Bacterial count K1 QUIMICA INORGANICA K1 TECNOLOGIA DE ALIMENTOS K1 TECNOLOGIA ELECTRONICA JF Food Chemistry LK http://hdl.handle.net/10251/39700 DO http://hdl.handle.net/10251/39700 SF ELIB - SuUB Bremen
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