Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging

Author:

Barbin Douglas F.,ElMasry Gamal,Sun Da-Wen,Allen Paul

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference77 articles.

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2. Meat evaluation handbook,2001

3. AOAC Official Method 2008.06 (2008). Moisture and fat in meats by microwave and nuclear magnetic resonance, analysis. June 23 (2008).

4. AOCS Official Method Ba 4e-93 (1997). Generic combustion method for determination of crude protein. In Firestone, D. E. (Ed.), Official methods and recommended practices of the AOCS. Champaign, Illinois: AOCS Press.

5. Methodology for hyperspectral band selection;Bajcsy;Photogrammetric Engineering and Remote Sensing Journal,2004

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