# Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose

> Research article (Meat Science, 2017) · cited 64× · AI/ML

**Wikidata**: [openalex:W2619968546](https://www.wikidata.org/wiki/openalex:W2619968546)  
**Source**: https://4ort.xyz/entity/evaluation-of-lipid-oxidation-of-chinese-style-sausage-during-processing-and-storage-based-on-electronic-nose