Combination of spectral and image information from hyperspectral imaging for the prediction and visualization of the total volatile basic nitrogen content in cooked beef-Reference-Cited by-同舟云学术

Combination of spectral and image information from hyperspectral imaging for the prediction and visualization of the total volatile basic nitrogen content in cooked beef

Published:2021-05-29 Issue:5 Volume:15 Page:4006-4020
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Song Kai,Wang Shu-hui,Yang Dong,Shi Tian-yu^ORCID

Funder

Liaoning Provincial Natural Science Foundation guidance program

The special project of basic scientific research in academy of national food and strategic reserves administration

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-021-00983-x.pdf

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4. H. Li, Q. Chen, J. Zhao, M. Wu, Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion. LWT-Food Sci. Technol. 63(1), 268–274 (2015)

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