Visualization and prediction of TVB-N content in chilled pork by hyperspectral imaging
Author:
Affiliation:
1. Nanjing Forestry University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100617&tlng=en
Reference31 articles.
1. Current feeding strategies to improve pork intramuscular fat content and its nutritional quality;Alfaia C. M.;Advances in Food and Nutrition Research,2019
2. Evaluation of fresh meat quality by hyperspectral imaging (HSI), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI): a review;Antequera T.;Meat Science,2021
3. Shortwave infrared hyperspectral imaging system coupled with multivariable method for TVB-N measurement in pork;Baek I.;Food Control,2021
4. Destriping of multispectral remote sensing image using low-rank tensor decomposition;Chen Y.;IEEE Journal of Selected Topics in Applied Earth Observations and Remote Sensing,2018
5. Effect of ethanolic extract from Morus alba L. leaves on the quality and sensory aspects of chilled pork under retail conditions;Cui H.;Meat Science,2021
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