Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging
Published 2014 View Full Article
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Title
Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging
Authors
Keywords
Noninvasive, Imaging spectrometry, Pork, Pickling, Color, pH
Journal
Food and Bioprocess Technology
Volume 7, Issue 11, Pages 3100-3108
Publisher
Springer Nature
Online
2014-06-11
DOI
10.1007/s11947-014-1327-5
References
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