MOX sensors to ensure suitable parameters of grated Parmigiano Reggiano Cheese

21 Jun 2019, 15:30
20m
Ferrara, Italy

Ferrara, Italy

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)

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