Fabrication and characterization of tin oxide nanomaterial as electronic nose sensor for evaluation of meat freshness

Meat is highly prone to spoilage due to bacterial growth which can release off-odors and produce slime. In order to protect people from dangerous health effects brought about the consumption of spoiled meat, an electronic nose system was constructed to evaluate the freshness of meat. Tin Oxide nanom...

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Bibliographic Details
Main Author: Francisco, Ma. Lourde T.
Format: text
Language:English
Published: Animo Repository 2014
Subjects:
Online Access:https://animorepository.dlsu.edu.ph/etd_bachelors/11148
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Institution: De La Salle University
Language: English