Current intelligent segmentation and cooking technology in the central kitchen food processing-Reference-Cited by-同舟云学术

Current intelligent segmentation and cooking technology in the central kitchen food processing

Published:2019-06-30 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Liu Bo¹²,Zhang Min¹³^ORCID,Sun Yanan¹,Wang Yu‐Chuan²³

Affiliation:

1. State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China

2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan University Wuxi Jiangsu China

3. International Joint Laboratory on Food SafetyJiangnan University Wuxi Jiangsu China

Funder

National First-class Discipline Program of Food Science and Technology

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Jiangsu Province (China) Agricultural Project

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13149

Reference82 articles.

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4. Bar E. Mathiassen J. R. Eilertsen A. Mugaas T. Misimi E. Linnerud Å. S. &Westavik H.(2016).Towards robotic post‐trimming of salmon fillets 43(4) 421–428.https://doi.org/10.1108/IR-11-2015-0205

5. Near-infrared hyperspectral imaging for grading and classification of pork

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