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Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging |
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| Authors: | Douglas F. Barbin Gamal ElMasry Da-Wen Sun Paul Allen |
| Affiliation: | 1. Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland;2. Ashtown Food Research Centre, Teagasc, Dublin 15, Ireland |
| Abstract: | |
| Keywords: | Meat quality Hyperspectral imaging Partial Least Squares Regression Sensory analysis Pork |
| 本文献已被 ScienceDirect 等数据库收录！ | |