Development of methodology for assessment of shelf-life of fried potato wedges using electronic noses: Sensor screening by fuzzy logic analysis

MLA

Paramita Bhattacharjee, et al. “Development of Methodology for Assessment of Shelf-Life of Fried Potato Wedges Using Electronic Noses: Sensor Screening by Fuzzy Logic Analysis.” Journal of Food Engineering, vol. 133, July 2014, pp. 23–29. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2014.02.009.

APA

Paramita Bhattacharjee, Nabarun Bhattacharyya, & Dipan Chatterjee. (2014). Development of methodology for assessment of shelf-life of fried potato wedges using electronic noses: Sensor screening by fuzzy logic analysis. Journal of Food Engineering, 133, 23–29. https://doi.org/10.1016/j.jfoodeng.2014.02.009

Chicago

Paramita Bhattacharjee, Nabarun Bhattacharyya, and Dipan Chatterjee. 2014. “Development of Methodology for Assessment of Shelf-Life of Fried Potato Wedges Using Electronic Noses: Sensor Screening by Fuzzy Logic Analysis.” Journal of Food Engineering 133 (July): 23–29. doi:10.1016/j.jfoodeng.2014.02.009.