Speaker
Marco Abbatangelo
(University of Brescia)
Description
An array of 8 MOX gas sensors coupled with artificial neural networks has been used to assess different parameters of grated Parmigiano Reggiano cheese.
Primary authors
Prof.
Elisabetta Comini
(Department of Information Engineering, University of Brescia)
Dr
Giorgio Duina
(Department of Information Engineering, University of Brescia)
Prof.
Giorgio Sberveglieri
(Department of Information Engineering, University of Brescia)
Marco Abbatangelo
(University of Brescia)
