Πλοήγηση ανά Θέμα "SENSORY ATTRIBUTES"
Αποτελέσματα 1-3 από 3
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Agricultural produces: Synopsis of employed quality control methods for the authentication of foods and application of chemometrics for the classification of foods according to their variety or geographical origin
(2001)A review of quality control methods and applications of multivariate statistical techniques on the authentication and classification of agricultural products is presented. The products reported within the frame of this ... -
Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 degrees C
(2015)Microbiological, sensory, TVB-N and TMA-N changes and Volatile Organic Compounds (VOCs) detection using the SPME/GC-MS technique, were performed to evaluate potential chemical spoilage indices (CSI) of gutted sea bass ... -
A review on tomato authenticity: Quality control methods in conjunction with multivariate analysis (Chemometrics)
(2007)Authenticity and traceability have been two of the most important issues in the food chain. Authenticity in particular, is closely related with both food quality and safety issues. Vegetables stand for a category of foods ...