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Table Of Contents

2.1. Aroma Types and Characteristics
2.2. Biological Olfaction
3. Conceptual Development of the Electronic Nose
4. Electronic Nose Instrumentation
5. Data Analysis for Electronic Noses
6.1. Food Freshness, Quality, Ripeness and Shelf-Life
6.2. Milk and Dairy Products
6.3. Meat Products
6.4. Fish and Seafood Products
6.5. Agricultural Plant Production
6.6. Plant Pathology
6.7. Plant Identifications
6.8. Medical Pathology
6.9. Chemistry and Chemical Detection
7. Conclusions
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Published by Ranjana Maurya

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Published by: Ranjana Maurya on Sep 18, 2011
Copyright:Attribution Non-commercial

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01/16/2013

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/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->