Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis
Authors
Keywords
Hyperspectral imaging, Texture, Fresh pork, Frozen-thawed pork, Probabilistic neural network
Journal
MEAT SCIENCE
Volume 99, Issue -, Pages 81-88
Publisher
Elsevier BV
Online
2014-09-09
DOI
10.1016/j.meatsci.2014.09.001

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.