Instrumental Techniques Used for Assessment of Food Quality Instrumentalne Techniki Oceny Jako Ci Ywno Ci

Abstract

Two instrumental techniques applied for food quality assessment such as gas chromatography-olfactometry (GC-O) and electronic nose (e-nose) are characterized. The principle of each technique and typical analytical approaches in odour determination are briefly described. Furthermore, the examples of applications, performed also in the author’s laboratory… (More)

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Cite this paper

@inproceedings{Wardencki2016InstrumentalTU, title={Instrumental Techniques Used for Assessment of Food Quality Instrumentalne Techniki Oceny Jako Ci Ywno Ci}, author={Waldemar Wardencki and Paulina BIERNACKA and Tomasz Chmiel and Tomasz Dymerski and Paulina Biernacka}, year={2016} }