Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process

Published 2013 View Full Article

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Title
Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 152, Issue -, Pages 197-204
Publisher
Elsevier BV
Online
2013-11-27
DOI
10.1016/j.foodchem.2013.11.107

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