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SU ÜRÜNLERİ KALİTESİNİN DEĞERLENDİRİLMESİNDE KOKU ALGILAMA SENSÖRLERİNİN GELİŞTİRİLMESİ VE UYGULAMALARI

Year 2015, Volume 1, Issue 1, 1 - 11, 01.01.2015
https://doi.org/10.3153/JFHS15001

Abstract

Su ürünlerinin kalitesinin değerlenmesinde kullanılan geleneksel yöntemler duyusal, fiziksel, kimyasal ve mikrobiyolojik analizler dizinininden oluşmaktadır. Koku algılama sensörünün kullanımı bu dizindeki bazı analizlerin yerini alabilecek ve birçok analizin de ta­mamlayıcısı olabilecek yenilikçi bir yöntemdir. Bu der­lemede literartürde daha çok elektronik burun (E-bu­run) ismiyle anılan, gaz ve aroma sensörleri, koku algı­lama veya yapay koklama sistemleri de denilen sensör­lerin nasıl geliştirildiği ve bu sensörlerden su ürünleri­nin kalitesini belirlemede nasıl faydanıldığı konusunda bilgi verilmeye çalışılmıştır. 

References

  • Amari, A., El Barbri, N., Llobet, E., El Bari, N., Correig, X., Bouchikhi, B. (2006): Monitoring the freshness of Moroccan sardines with a neural-network based electronic nose. Sensors, 6(10): 1209-1223.
  • Chanie, E., Ólafsdóttir, G., Jónsdóttir, R., (2005). IFL Project Report.
  • Chantarachoti, J., Oliveira, A.C.M., Himelbloom, B.H., Crapo, C.A., McLachlan, D.G. (2006): Portable electronic nose for detection of spoiling Alaska pink salmon (Oncorhynchus gorbuscha). Journal of Food Science, 71(5): S414-S421.
  • Concina, I., Falasconi, M., Gobbi, E., Bianchi, F., Musci, M., Mattarozzi, M., Pardo, M., Mangia, A., Careri M., Sberveglieri, G. (2009): Early detection of microbial contamination in processed tomatoes by electronic nose. Food Control, 20(10): 873-880.
  • Di Natale, C., Olafsdottir, G., Einarsson, S., Martinelli, E., Paolesse, R., D’Amico, A. (2001): Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets, Sensors and Actuators B: Chemical, 77(1-2): 572-578.
  • Du, W.X., Lin, C.M., Huang, T., Kim, J., Marshall, M, Wei, C.I. (2002): Potential application of the electronic nose for quality assessment of salmon fillets under various storage conditions. Journal of Food Science, 67(1): 307-313.
  • El Barbri, N., Llobet, E., El Bari, N., Correig, X., Bouchikhi, B. (2008): Application of a portable electronic nose system to assess the freshness of Moroccan sardines. Materials Science and Engineering: C, 28(5-6): 666-670.
  • El Barbri, N., Mirhisse, J., Ionescu, R., Bari, N.E., Correig, X., Bouchikhi, B., Llobet, E. (2009): An electronic nose system based on a micro-machined gas sensor array to assess the freshness of sardines. Sensors and Actuators B: Chemical, 141(2): 538-543.
  • Falasconi, M., Gobbi, E., Pardo, M., Della Torre, M., Bresciani, A., Sberveglieri, G. (2005): Detection of toxigenic strains of Fusarium verticillioides in corn by electronic olfactory system. Sensors and Actuators B: Chemical, 108(1-2): 250-257.
  • Guohua, H., Lvye, W., Yanhong, M., Lingxia, Z. (2012): Study of grass carp (Ctenopharyngodon idellus) quality predictive model based on electronic nose. Sensors and Actuators B: Chemical, 166-167: 301-308.
  • Haugen, J.E., Chanie, E., Westad, F., Jonsdottir, R., Bazzo, S., Labreche, S., Marcq, P., Lundby, F., Olafsdottir, G. (2006): Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods. Sensors and Actuators B: Chemical, 116(1-2): 72-77.
  • Heising, J.K., Dekker, M., Bartels, P.V., van Boekel, M.A.J.S. (2012): A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod. Journal of Food Engineering, 110(2): 254-261.
  • Hu, X., Mallikarjunan, P., Vaughan, D. (2008): Development of non-destructive methods to evaluate oyster quality by electronic nose technology. Sensing and Instrumentation for Food Quality and Safety, 2(1): 51-57.
  • Jonsdottir, R., Olafsdottir, G., Martinsdottir, E., Stefansson, G. (2004): Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. Journal of Agricultural and Food Chemistry, 52(20): 6250-6256.
  • Ko, H.J., Park T.H. (2005): Piezoelectric olfactory biosensor: ligand specificity and dose-dependence of an olfactory receptor expressed in a heterologous cell system, Biosensors and Bioelectronics, 20(7): 1327-1332.
  • Korel, F., Luzuriaga, D., Balaban, M.Ö. (2001): Objective quality assessment of raw tilapia (Oreochromis niloticus) fillets using electronic nose and machine vision. Journal of Food Science, 66(7): 1018-1024.
  • Lakard, S., Herlem, G., Valles-Villareal, N., Michel, G., Propper, A., Gharbi, T., Fahys, B. (2005): Culture of neural cells on polymers coated surfaces for biosensor applications, Biosensors and Bioelectronics, 20(10): 1946-1954.
  • Lazcka, O., Campo, F., Munoz, F.X. (2007): Pathogen detection: a perspective of traditional methods and biosensors. Biosensors and Bioelectronics, 22(7): 1205-1217.
  • Lim, J.H., Park, J., Ahn, J.H., Jin, H.J., Hong, S., Park, T.H. (2013): A peptide-receptor-based bioelectronic nose for the real-time determination of seafood quality. Biosensors and Bioelectronics, 39(1): 244-249.
  • Limbo, S., Sinelli, N., Torri, L., Riva, M. (2009): Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose. LWT - Food Science and Technology, 42(5): 977-984.
  • Lorwongtragool, P., Seesaard, T., Tongta, C., Kerdcharoen, T. (2012): Portable e-nose based on polymer/CNT sensor array for protein-based detection, NEMS, Kyoto, Japan, March 5-8.
  • Luzuriaga, D., Korel, F., Balaban, M. (2007): Odor evaluation of shrimp treated with different chemicals using an electronic nose and a sensory panel. Journal of Aquatic Food Product Technology, 16(2): 57-75.
  • O’Connell, M., Valdora, G., Peltzer, G., Martı́n Negri, R. (2001): A practical approach for fish freshness determinations using a portable electronic nose. Sensors and Actuators B: Chemical, 80(2): 149-154.
  • Ólafsson, R., Martinsdóttir, E., Ólafsdóttir, G., Sigfússon, T.I., Gardner, J.W. (1992): Monitoring of fish freshness using tin oxide sensors. In: Gardner, J.W., Bartlett, P.N. (Eds.), Sensors and Sensory Systems for an Electronic Nose. Kluwer: Dordrecht, the Netherlands, pp. 257-272.
  • Olafsdottir, G., Lauzon, H.L., Martinsdottir, E., Kristbergsson, K. (2006). Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction. International Journal of Food Microbiology, 111(2): 112-125.
  • Olafsdottir, G., Chanie, E., Westad, F., Jonsdottir, R., Thalmann, C.R., Bazzo, S., Labreche, S., Marcq, P., Lundby, F., Haugen, J.E. (2005): Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by electronic nose. Journal of Food Science, 70(9): S563-S574.
  • Ólafsdóttir, G., Li, X., Lauzon, H.L., Jónsdóttir, R. (2002): Precision and application of electronic nose for freshness monitoring of whole redfish (Sebastes marinus) stored in ice and modified atmosphere bulk storage. Journal of Aquatic Food Product Technology, 11(3-4): 229-249.
  • Peris, M., Escuder-Gilabert, L. (2009): A 21st century technique for food control: electronic noses. Analytica Chimica Acta, 638(1): 1-15.
  • Rodríguez-Méndez, M.L., Gay, M., Apetrei, C., De Saja, J.A. (2009): Biogenic amines and fish freshness assessment using a multisensor system based on voltammetric electrodes. Comparison between CPE and screen-printed electrodes. Electrochimica Acta, 54(27): 7033-7041.
  • Sankaran, S., Khot, L.R., Panigrahi, S. (2012): Biology and applications of olfactory sensing system: A review, Sensors and Actuators B: Chemical, 171-172: 1-17.
  • Schaller, E., Bosset, J.O., Escher, F. (1998): Electronic noses’ and their application to food. LWT-Food Science and Technology, 31(4): 305-316.
  • Schweizer-Berberich, P.M., Vaihinger, S., Gopel, W. (1994): Characterization of fish freshness with sensor arrays. Sensors and Actuators B Chemical, 18(1-3): 282-290.
  • Şahin, M., Saraoğlu, H. (2010): Investigation of Escherichia coli bacteria growth process
  • using electronic nose. In: Biomedical Engineering Meeting (BIYOMUT), 2010 15th National, 1-4. IEEE.
  • Tian, X.Y., Cai, Q., Zhang, Y.M. (2012): Rapid classification of hairtail fish and pork freshness using an electronic nose based on the PCA method. Sensors (Basel), 12(1): 260-77.
  • Tokuşoğlu, O., Balaban, M.O. (2004): Correlation of odor and color profiles of oysters (Crassostrea virginica) with electronic nose and color machine vision. Journal of Shellfish Research, 23: 143-148.
  • Vazquez, M., Lorenzo, R., Cela, R. (2003): The use of an ‘electronic nose’device to monitor the ripening process of anchovies. International Journal of Food Science & Technology, 38(3): 273-284.
  • Wang, P., Xu, G., Qin, L., Xu, Y., Li, Y., Li, R. (2005): Cell-based biosensors and its application in biomedicine. Sensors and Actuators B: Chemical, 108(1-2): 576-584.
  • Winquist, F., Sundgren, H., Lundstrom, I. (1995): A practical use of electronic noses: quality estimation of cod fillet bought over the counter. In: Solid-State Sensors and Actuators, 1995 and Eurosensors IX.. Transducers' 95. The 8th International Conference on, 695-698. IEEE.
  • Wu, T.Z., Lo, Y.R. (2000): Synthetic peptide mimicking of binding sites on olfactory receptor protein for use in ‘electronic nose. Journal of Biotechnology, 80(1): 63-73.
  • Zhang, S., Xie, C., Bai, Z., Hu, M., Li, H., Zeng, D. (2009): Spoiling and formaldehyde-containing detections in octopus with an E-nose. Food Chemistry, 113(4): 1346-1350.

DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY

Year 2015, Volume 1, Issue 1, 1 - 11, 01.01.2015
https://doi.org/10.3153/JFHS15001

Abstract

Traditional methods used for evaluating the quality of seafood are consist of the directory of sensory, physi­cal, chemical and microbiological analysis. The use of the olfactory sensors that can replace some of the analy­sis in this directory and is an innovative method that could complement the many analyzes. In this review is aimed to give information about development of sen­sors, called more electronic nose (E-nose), gas and aroma sensor, olfaction or artificial olfactory systems in the literature, and how to determine the quality of fishery products from these sensors.     

References

  • Amari, A., El Barbri, N., Llobet, E., El Bari, N., Correig, X., Bouchikhi, B. (2006): Monitoring the freshness of Moroccan sardines with a neural-network based electronic nose. Sensors, 6(10): 1209-1223.
  • Chanie, E., Ólafsdóttir, G., Jónsdóttir, R., (2005). IFL Project Report.
  • Chantarachoti, J., Oliveira, A.C.M., Himelbloom, B.H., Crapo, C.A., McLachlan, D.G. (2006): Portable electronic nose for detection of spoiling Alaska pink salmon (Oncorhynchus gorbuscha). Journal of Food Science, 71(5): S414-S421.
  • Concina, I., Falasconi, M., Gobbi, E., Bianchi, F., Musci, M., Mattarozzi, M., Pardo, M., Mangia, A., Careri M., Sberveglieri, G. (2009): Early detection of microbial contamination in processed tomatoes by electronic nose. Food Control, 20(10): 873-880.
  • Di Natale, C., Olafsdottir, G., Einarsson, S., Martinelli, E., Paolesse, R., D’Amico, A. (2001): Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets, Sensors and Actuators B: Chemical, 77(1-2): 572-578.
  • Du, W.X., Lin, C.M., Huang, T., Kim, J., Marshall, M, Wei, C.I. (2002): Potential application of the electronic nose for quality assessment of salmon fillets under various storage conditions. Journal of Food Science, 67(1): 307-313.
  • El Barbri, N., Llobet, E., El Bari, N., Correig, X., Bouchikhi, B. (2008): Application of a portable electronic nose system to assess the freshness of Moroccan sardines. Materials Science and Engineering: C, 28(5-6): 666-670.
  • El Barbri, N., Mirhisse, J., Ionescu, R., Bari, N.E., Correig, X., Bouchikhi, B., Llobet, E. (2009): An electronic nose system based on a micro-machined gas sensor array to assess the freshness of sardines. Sensors and Actuators B: Chemical, 141(2): 538-543.
  • Falasconi, M., Gobbi, E., Pardo, M., Della Torre, M., Bresciani, A., Sberveglieri, G. (2005): Detection of toxigenic strains of Fusarium verticillioides in corn by electronic olfactory system. Sensors and Actuators B: Chemical, 108(1-2): 250-257.
  • Guohua, H., Lvye, W., Yanhong, M., Lingxia, Z. (2012): Study of grass carp (Ctenopharyngodon idellus) quality predictive model based on electronic nose. Sensors and Actuators B: Chemical, 166-167: 301-308.
  • Haugen, J.E., Chanie, E., Westad, F., Jonsdottir, R., Bazzo, S., Labreche, S., Marcq, P., Lundby, F., Olafsdottir, G. (2006): Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods. Sensors and Actuators B: Chemical, 116(1-2): 72-77.
  • Heising, J.K., Dekker, M., Bartels, P.V., van Boekel, M.A.J.S. (2012): A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod. Journal of Food Engineering, 110(2): 254-261.
  • Hu, X., Mallikarjunan, P., Vaughan, D. (2008): Development of non-destructive methods to evaluate oyster quality by electronic nose technology. Sensing and Instrumentation for Food Quality and Safety, 2(1): 51-57.
  • Jonsdottir, R., Olafsdottir, G., Martinsdottir, E., Stefansson, G. (2004): Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. Journal of Agricultural and Food Chemistry, 52(20): 6250-6256.
  • Ko, H.J., Park T.H. (2005): Piezoelectric olfactory biosensor: ligand specificity and dose-dependence of an olfactory receptor expressed in a heterologous cell system, Biosensors and Bioelectronics, 20(7): 1327-1332.
  • Korel, F., Luzuriaga, D., Balaban, M.Ö. (2001): Objective quality assessment of raw tilapia (Oreochromis niloticus) fillets using electronic nose and machine vision. Journal of Food Science, 66(7): 1018-1024.
  • Lakard, S., Herlem, G., Valles-Villareal, N., Michel, G., Propper, A., Gharbi, T., Fahys, B. (2005): Culture of neural cells on polymers coated surfaces for biosensor applications, Biosensors and Bioelectronics, 20(10): 1946-1954.
  • Lazcka, O., Campo, F., Munoz, F.X. (2007): Pathogen detection: a perspective of traditional methods and biosensors. Biosensors and Bioelectronics, 22(7): 1205-1217.
  • Lim, J.H., Park, J., Ahn, J.H., Jin, H.J., Hong, S., Park, T.H. (2013): A peptide-receptor-based bioelectronic nose for the real-time determination of seafood quality. Biosensors and Bioelectronics, 39(1): 244-249.
  • Limbo, S., Sinelli, N., Torri, L., Riva, M. (2009): Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose. LWT - Food Science and Technology, 42(5): 977-984.
  • Lorwongtragool, P., Seesaard, T., Tongta, C., Kerdcharoen, T. (2012): Portable e-nose based on polymer/CNT sensor array for protein-based detection, NEMS, Kyoto, Japan, March 5-8.
  • Luzuriaga, D., Korel, F., Balaban, M. (2007): Odor evaluation of shrimp treated with different chemicals using an electronic nose and a sensory panel. Journal of Aquatic Food Product Technology, 16(2): 57-75.
  • O’Connell, M., Valdora, G., Peltzer, G., Martı́n Negri, R. (2001): A practical approach for fish freshness determinations using a portable electronic nose. Sensors and Actuators B: Chemical, 80(2): 149-154.
  • Ólafsson, R., Martinsdóttir, E., Ólafsdóttir, G., Sigfússon, T.I., Gardner, J.W. (1992): Monitoring of fish freshness using tin oxide sensors. In: Gardner, J.W., Bartlett, P.N. (Eds.), Sensors and Sensory Systems for an Electronic Nose. Kluwer: Dordrecht, the Netherlands, pp. 257-272.
  • Olafsdottir, G., Lauzon, H.L., Martinsdottir, E., Kristbergsson, K. (2006). Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction. International Journal of Food Microbiology, 111(2): 112-125.
  • Olafsdottir, G., Chanie, E., Westad, F., Jonsdottir, R., Thalmann, C.R., Bazzo, S., Labreche, S., Marcq, P., Lundby, F., Haugen, J.E. (2005): Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by electronic nose. Journal of Food Science, 70(9): S563-S574.
  • Ólafsdóttir, G., Li, X., Lauzon, H.L., Jónsdóttir, R. (2002): Precision and application of electronic nose for freshness monitoring of whole redfish (Sebastes marinus) stored in ice and modified atmosphere bulk storage. Journal of Aquatic Food Product Technology, 11(3-4): 229-249.
  • Peris, M., Escuder-Gilabert, L. (2009): A 21st century technique for food control: electronic noses. Analytica Chimica Acta, 638(1): 1-15.
  • Rodríguez-Méndez, M.L., Gay, M., Apetrei, C., De Saja, J.A. (2009): Biogenic amines and fish freshness assessment using a multisensor system based on voltammetric electrodes. Comparison between CPE and screen-printed electrodes. Electrochimica Acta, 54(27): 7033-7041.
  • Sankaran, S., Khot, L.R., Panigrahi, S. (2012): Biology and applications of olfactory sensing system: A review, Sensors and Actuators B: Chemical, 171-172: 1-17.
  • Schaller, E., Bosset, J.O., Escher, F. (1998): Electronic noses’ and their application to food. LWT-Food Science and Technology, 31(4): 305-316.
  • Schweizer-Berberich, P.M., Vaihinger, S., Gopel, W. (1994): Characterization of fish freshness with sensor arrays. Sensors and Actuators B Chemical, 18(1-3): 282-290.
  • Şahin, M., Saraoğlu, H. (2010): Investigation of Escherichia coli bacteria growth process
  • using electronic nose. In: Biomedical Engineering Meeting (BIYOMUT), 2010 15th National, 1-4. IEEE.
  • Tian, X.Y., Cai, Q., Zhang, Y.M. (2012): Rapid classification of hairtail fish and pork freshness using an electronic nose based on the PCA method. Sensors (Basel), 12(1): 260-77.
  • Tokuşoğlu, O., Balaban, M.O. (2004): Correlation of odor and color profiles of oysters (Crassostrea virginica) with electronic nose and color machine vision. Journal of Shellfish Research, 23: 143-148.
  • Vazquez, M., Lorenzo, R., Cela, R. (2003): The use of an ‘electronic nose’device to monitor the ripening process of anchovies. International Journal of Food Science & Technology, 38(3): 273-284.
  • Wang, P., Xu, G., Qin, L., Xu, Y., Li, Y., Li, R. (2005): Cell-based biosensors and its application in biomedicine. Sensors and Actuators B: Chemical, 108(1-2): 576-584.
  • Winquist, F., Sundgren, H., Lundstrom, I. (1995): A practical use of electronic noses: quality estimation of cod fillet bought over the counter. In: Solid-State Sensors and Actuators, 1995 and Eurosensors IX.. Transducers' 95. The 8th International Conference on, 695-698. IEEE.
  • Wu, T.Z., Lo, Y.R. (2000): Synthetic peptide mimicking of binding sites on olfactory receptor protein for use in ‘electronic nose. Journal of Biotechnology, 80(1): 63-73.
  • Zhang, S., Xie, C., Bai, Z., Hu, M., Li, H., Zeng, D. (2009): Spoiling and formaldehyde-containing detections in octopus with an E-nose. Food Chemistry, 113(4): 1346-1350.

Details

Subjects Science
Journal Section Articles
Authors

Seda Oğur
BİTLİS EREN ÜNİVERSİTESİ
0000-0002-2041-0790
Türkiye

Publication Date January 1, 2015
Application Date February 1, 2017
Acceptance Date December 20, 2014
Published in Issue Year 2015, Volume 1, Issue 1

Cite

Bibtex @review { jfhs289391, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2015}, volume = {1}, pages = {1 - 11}, doi = {10.3153/JFHS15001}, title = {DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY}, key = {cite}, author = {Oğur, Seda} }
APA Oğur, S. (2015). DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY . Food and Health , 1 (1) , 1-11 . DOI: 10.3153/JFHS15001
MLA Oğur, S. "DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY" . Food and Health 1 (2015 ): 1-11 <http://jfhs.scientificwebjournals.com/en/pub/issue/27510/289391>
Chicago Oğur, S. "DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY". Food and Health 1 (2015 ): 1-11
RIS TY - JOUR T1 - DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY AU - Seda Oğur Y1 - 2015 PY - 2015 N1 - doi: 10.3153/JFHS15001 DO - 10.3153/JFHS15001 T2 - Food and Health JF - Journal JO - JOR SP - 1 EP - 11 VL - 1 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/JFHS15001 UR - https://doi.org/10.3153/JFHS15001 Y2 - 2014 ER -
EndNote %0 Food and Health DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY %A Seda Oğur %T DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY %D 2015 %J Food and Health %P -2602-2834 %V 1 %N 1 %R doi: 10.3153/JFHS15001 %U 10.3153/JFHS15001
ISNAD Oğur, Seda . "DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY". Food and Health 1 / 1 (January 2015): 1-11 . https://doi.org/10.3153/JFHS15001
AMA Oğur S. DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY. Food Health. 2015; 1(1): 1-11.
Vancouver Oğur S. DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY. Food and Health. 2015; 1(1): 1-11.
IEEE S. Oğur , "DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY", Food and Health, vol. 1, no. 1, pp. 1-11, Jan. 2015, doi:10.3153/JFHS15001

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