Machine Learning-Assisted Food Quality Index Determination for Healthcare
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-97-3526-6_8
Reference21 articles.
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2. Cheng, J. H., Sun, D. W., Han, Z., Zeng, X. A.: “Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review.“ In: Comprehensive Reviews in Food Science and Food Safety, vol. 13, pp. 52–61 (2014).
3. Nemati, M., Hamidi, A., Maleki Dizaj, S., Javaherzadeh, V., Lotfipour, F.: “An Overview of Novel Microbial Determination Methods in Pharmaceutical and Food Quality Control.“ In: Advances in Pharmaceutical Bulletin, vol. 6, no. 3, pp. 301–308, (2019).
4. Huis in't Veld, J. H. J.: “Microbial and Biochemical Spoilage of Foods: An Overview.“ In: International Journal of Food Microbiology, vol. 33, no. 1, pp. 1–18, (1996).
5. ElMasry, G. M., & Nakauchi, S.: “Image Analysis Operations Applied to Hyperspectral Images for Non-Invasive Sensing of Food Quality—A Comprehensive Review.“ In: Biosystems Engineering, vol. 142, pp. 53–82, (2016).
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