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

• Main Author: Francisco, Ma. Lourde T.
• Format: text
• Language: English
• Published: Animo Repository 2014
• Subjects: Food > Sensory evaluation; Physics
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/11148
• Institution: De La Salle University

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...