Determination of Quality Changes of Hard-Boiled Chicken Eggs Due to Slow and Fast Cooling by Electronic Nose and Machine Learning

In this study, the freshness levels of boiled chicken eggs were determined using an electronic nose and machine learning techniques. Eggs were boiled and stored under refrigerator conditions (3±1ºC) from day 0 to day 6. Each storage day, eggs were divided into two groups based on cooling methods: qu...

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Bibliographic Details

Published in:	Turkish Journal of Agriculture: Food Science and Technology
Main Authors:	Metehan Denli, Emre Yavuzer, Hasan Tangüler, Memduh Köse, Mehmet Kürşad Yalçın, Hasan Macit, Mehmet Yetişen
Format:	Article
Language:	English
Published:	Hasan Eleroğlu 2025-04-01
Subjects:	machine learning electronic nose boiled egg freshness cooling methods
Online Access:	https://agrifoodscience.com/index.php/TURJAF/article/view/7352