On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry - Publication - Bridge of Knowledge

On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry

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Authors (4)

Tomasz Majchrzak
Wojciech Wojnowski dr inż.
Agnieszka Głowacz-Różyńska
Andrzej Wasik

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: FOOD CONTROL no. 121,
ISSN: 0956-7135
ISSN:: 0956-7135
Publication year:: 2021
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.foodcont.2020.107659
Verified by:: No verification

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