Determination of off-flavors in silver carp mince using electronic nose
In order to detect quickly the off-flavors (earthy-muddy odor, rancid odor, and fishy odor), the silver carp mince was analyzed using electronic nose as well as sensory evaluation. The relationship between the results of electronic nose and sensory evaluation was investigated. The results showed tha...
| Published in: | 浙江大学学报. 农业与生命科学版 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2010-05-01
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| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2010.03.013 |