Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique

Published 2020 View Full Article

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Title
Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique
Authors
Keywords
Hyperspectral imaging, Monounsaturated fatty acid, Polyunsaturated fatty acid, Fatty acids, Pork meat
Journal
FOOD CHEMISTRY
Volume 321, Issue -, Pages 126695
Publisher
Elsevier BV
Online
2020-03-26
DOI
10.1016/j.foodchem.2020.126695

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