Development of a standardized sensor array for the control of baking or toasting processes based on high-resolution gas chromatography/selective odorant measruement by multisensor array (SOMMSA)
Seitenangaben Beitrag:
257-266
Buchtitel:
Seminars in Food Analysis 2, Proc. of the 4th International Olfaction and Electronic Nose Symposium, 6-7 Okt., 1997, Nice