Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines

Table olives are highly appreciated and consumed worldwide. Different aspects are used for trade category classification being the sensory assessment of negative defects present in the olives and brines one of the most important. The trade category quality classification must follow the Internationa...

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Bibliographic Details
Main Author: Marx, Ítala (author)
Other Authors: Rodrigues, Nuno (author), Dias, Luís G. (author), Veloso, Ana C. A. (author), Pereira, José A. (author), Drunkler, Deisy A. (author), Peres, António M. (author)
Format: article
Language:eng
Published: 2017
Subjects:
Electronic tongue
Table olives
Sensory defects
Trade category classification
Linear discriminant analysis
Simulated annealing algorithm
Science & Technology
Online Access:http://hdl.handle.net/1822/42763
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/42763

Internet

http://hdl.handle.net/1822/42763

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