Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation With Flavor

PLoS ONE - United States
doi 10.1371/journal.pone.0137807
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Public Library of Science (PLoS)

Related search

Flavor Components of Shallow Fried Beef

Nihon Chikusan Gakkaiho
1972English

A Flavor Uniformity Evaluation and Improvement of Chinese Spirit by Electronic Nose

Food Science and Nutrition
Food Science
2020English

Utilization of the Crust From Dry-Aged Beef to Enhance Flavor of Beef Patties

Korean journal for food science of animal resources
2018English

Tenderness, Juiciness, and Flavor Contribute to the Overall Consumer Beef Eating Experience

Kansas Agricultural Experiment Station Research Reports
2017English

Quantitative Evaluation of Sunstruck Flavor of Beer

Agricultural and Biological Chemistry
1961English

Changes in Microflora and Flavor of Soy Sauce (Ganjang) According to the Salt Concentration

Food Engineering Progress
Food Science
2014English

Flavor Violating Higgs Couplings in Minimal Flavor Violation

Journal of High Energy Physics
High Energy PhysicsNuclear
2019English

Many-Flavor Schwinger Model at Finite Chemical Potential

2014English

Flavor Physics With $\Lambda_b$ Baryons

2014English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy