Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

<div>Discriminant function analysis (DFA) chart of different grades of three kinds of dry-cured hams by electronic nose. The abbreviations in the figure are referred to in Grades of Ham Samples and Their Abbreviations.</div>

Journal of Food Quality

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Figure 2

Figure 2: Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies 