Quality Assessment of Poultry Egg Based on Visible–Near Infrared Spectroscopy and Radial Basis Function Networks-Reference-Cited by-同舟云学术

Quality Assessment of Poultry Egg Based on Visible–Near Infrared Spectroscopy and Radial Basis Function Networks

Published:2015-08-31 Issue:5 Volume:19 Page:1163-1172
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Aboonajmi Mohammad,Saberi Amir,Abbasian Najafabadi Tooraj,Kondo Naoshi

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1075215

Reference18 articles.

1. Non-destructive freshness assessment of shell eggs using FT-NIR spectroscopy

2. Prediction of Poultry Egg Freshness Using Vis-Nir Spectroscopy with Maximum Likelihood Method

3. Bamelis, F.R.; Kemps, B.J.; Mertens, K.; Govaerts, T.; De Ketelaere, B.; Kamers, B.; Kokou, T.; Decuypere, E.; De Baerdemaeker, J. Non-Destructive Internal Egg Freshness Assessment Using VIS-NIR Spectroscopy. Xth European Symposium on the Quality of Egg and Eggs Products. Plougfragan, France, September 23–26, 2003.

4. SHELL EGG ALBUMEN HEIGHT ASSESSMENT BY FT-NIR SPECTROSCOPY

5. Visible transmission spectroscopy for the assessment of egg freshness

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