NIR hyperspectral imaging technology for rapid detection of acid value in fresh chilled pork

doi:10.13995/j.cnki.11-1802/ts.023489

HE Hongju, WANG Wei, WANG Yangyang, MA Hanjun, CHEN Fusheng, ZHU Mingming, ZHAO Shengming, KANG Zhuangli

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 264-270.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 264-270. DOI: 10.13995/j.cnki.11-1802/ts.023489

NIR hyperspectral imaging technology for rapid detection of acid value in fresh chilled pork

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 264-270 https://doi.org/10.13995/j.cnki.11-1802/ts.023489

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Received	Published
2020-02-03	2020-05-25
Issue Date
2020-06-17

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