Quality of fermented sausage evaluated using an electronic nose as compared to sensory analysis and analysis of volatile compounds using headspace gas chromatography/mass spectrometry

Quality of fermented sausage evaluated using an electronic nose as compared to sensory analysis and analysis of volatile compounds using headspace gas chromatography/mass spectrometry
G. Johansson, T. Eklöv, M. Mågård and F. Winquist