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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Detalhes bibliográficos
Autor principal: Marx, Ítala (author)
Outros Autores: Rodrigues, Nuno (author), Dias, Luís G. (author), Veloso, Ana C. A. (author), Pereira, José A. (author), Drunkler, Deisy A. (author), Peres, António M. (author)
Formato: article
Idioma:eng
Publicado em: 2017
Assuntos:
Electronic tongue
Table olives
Sensory defects
Trade category classification
Linear discriminant analysis
Simulated annealing algorithm
Science & Technology
Texto completo:http://hdl.handle.net/1822/42763
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/42763

Texto Completo

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

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