Determination of Quality Changes of Hard-Boiled Chicken Eggs Due to Slow and Fast Cooling by Electronic Nose and Machine Learning
In this study, the freshness levels of boiled chicken eggs were determined using an electronic nose and machine learning techniques. Eggs were boiled and stored under refrigerator conditions (3±1ºC) from day 0 to day 6. Each storage day, eggs were divided into two groups based on cooling methods: qu...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2025-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7352 |
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