Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms

标题
Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms
作者
关键词
Chicken spoilage, Hyperspectral imaging (HSI), ACO algorithm, Wavelength selection, Texture analysis
出版物
FOOD CHEMISTRY
Volume 197, Issue -, Pages 1191-1199
出版商
Elsevier BV
发表日期
2015-11-17
DOI
10.1016/j.foodchem.2015.11.084

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