CORRELATING SHRINKAGE WITH YIELD, WATER CONTENT AND TEXTURE OF PORK HAM BY COMPUTER VISION
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2005.00408.x/fullpdf
Reference27 articles.
1. Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene
2. A Computational Approach to Edge Detection
3. The use of principal component analysis (PCA) to characterize beef
4. Recent developments in the applications of image processing techniques for food quality evaluation
Cited by 26 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Management Optimization of Crop Storage Processes Using Vision Techniques;Springer Proceedings in Business and Economics;2024
2. Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH;Animal Production Science;2023-03-02
3. Electrotechnical Tools and Computer Image Analysis in Assessing the Quality of Maize Grain During Storage;Agricultural Engineering;2023-01-01
4. Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées;International Food Research Journal;2022-10-25
5. Modelling Volume Change and Deformation in Food Products/Processes: An Overview;Foods;2021-04-05
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3