Detection and parameter optimization of moisture content in mutton based on near infrared spectroscopy and SVR

doi:10.13995/j.cnki.11-1802/ts.028482

ZHANG Lixin, YANG Cuifang, ZHANG Xiao, ZHANG Nannan, WANG Yaming

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 255-260.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 255-260. DOI: 10.13995/j.cnki.11-1802/ts.028482

Detection and parameter optimization of moisture content in mutton based on near infrared spectroscopy and SVR

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(12): 255-260 https://doi.org/10.13995/j.cnki.11-1802/ts.028482

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Received	Revised	Published
2021-07-01	2021-08-19	2022-06-25
Issue Date
2022-07-15

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