Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm

标题
Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 239, Issue -, Pages 1001-1008
出版商
Elsevier BV
发表日期
2017-07-04
DOI
10.1016/j.foodchem.2017.07.011

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