| Literature DB >> 22063700 |
Laura Otero1, M A Carmen Horrillo, María García, Isabel Sayago, Manuel Aleixandre, M A Jesús Fernández, Luis Arés, Javier Gutiérrez.
Abstract
A semiconductor multisensorial system, based on tin oxide, to control the quality of dry-cured Iberian hams is described. Two types of ham (submitted to different drying temperatures) were selected. Good responses were obtained from the 12 elements forming the multisensor for different operating temperatures. Discrimination between the two types of ham was successfully realised through principal component analysis (PCA).Entities:
Year: 2003 PMID： 22063700 DOI： 10.1016/S0309-1740(02)00347-9
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209