Masi, L.; Gurusamy, R.; Garcia-Romeo, D.; Schütze, A.; Pagán, R.; Bur, C.
Assessment of Cooked Meatballs’ Edibility Using Calibrated MOS Sensors and Microbiological Validation. Chemosensors 2026, 14, 148.
https://doi.org/10.3390/chemosensors14070148
AMA Style
Masi L, Gurusamy R, Garcia-Romeo D, Schütze A, Pagán R, Bur C.
Assessment of Cooked Meatballs’ Edibility Using Calibrated MOS Sensors and Microbiological Validation. Chemosensors. 2026; 14(7):148.
https://doi.org/10.3390/chemosensors14070148
Chicago/Turabian Style
Masi, Luigi, Revathy Gurusamy, Daniel Garcia-Romeo, Andreas Schütze, Rafael Pagán, and Christian Bur.
2026. "Assessment of Cooked Meatballs’ Edibility Using Calibrated MOS Sensors and Microbiological Validation" Chemosensors 14, no. 7: 148.
https://doi.org/10.3390/chemosensors14070148
APA Style
Masi, L., Gurusamy, R., Garcia-Romeo, D., Schütze, A., Pagán, R., & Bur, C.
(2026). Assessment of Cooked Meatballs’ Edibility Using Calibrated MOS Sensors and Microbiological Validation. Chemosensors, 14(7), 148.
https://doi.org/10.3390/chemosensors14070148