Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging

标题
Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 179, Issue -, Pages 175-181
出版商
Elsevier BV
发表日期
2015-01-31
DOI
10.1016/j.foodchem.2015.01.116

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