· ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed...

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Transcript of  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed...

Page 1:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 2:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 3:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 4:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 5:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 6:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 7:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 8:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 9:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 10:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 11:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-
Page 12:  · ELECTRONIC NOSE EVALUATION OF FRUIT MATURITY Laboratory Analysis 71 Berries were thawed completely to ambient temperature (200 C), weighed, homogen-