Hyperspectral Imaging Sensing of Changes in Moisture Content and Color of Beef During Microwave Heating Process
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Title
Hyperspectral Imaging Sensing of Changes in Moisture Content and Color of Beef During Microwave Heating Process
Authors
Keywords
Hyperspectral imaging, Beef, Microwave heating, Moisture content, Color, Myoglobin
Journal
Food Analytical Methods
Volume 11, Issue 9, Pages 2472-2484
Publisher
Springer Nature
Online
2018-03-26
DOI
10.1007/s12161-018-1234-x
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