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

标题
Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis
作者
关键词
Hyperspectral imaging, Texture, Fresh pork, Frozen-thawed pork, Probabilistic neural network
出版物
MEAT SCIENCE
Volume 99, Issue -, Pages 81-88
出版商
Elsevier BV
发表日期
2014-09-09
DOI
10.1016/j.meatsci.2014.09.001

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