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

出版年份 2020 全文链接

标题

作者

关键词

Hyperspectral imaging, Monounsaturated fatty acid, Polyunsaturated fatty acid, Fatty acids, Pork meat

出版物

FOOD CHEMISTRY

Volume 321, Issue -, Pages 126695

出版商

Elsevier BV

发表日期

2020-03-26

DOI

10.1016/j.foodchem.2020.126695

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