Comparison of mutton freshness grade discrimination based on hyperspectral imaging, near infrared spectroscopy and their fusion information.
| Autor: | Zhu, Rongguang1 (AUTHOR) rgzh_jd@163.com, Bai, Zongxiu1 (AUTHOR), Qiu, Yuanyuan1,2 (AUTHOR), Zheng, Minchong1 (AUTHOR), Gu, Jianfeng1 (AUTHOR), Yao, Xuedong1 (AUTHOR) |
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| Zdroj: | Journal of Food Process Engineering. Apr2021, Vol. 44 Issue 4, p1-12. 12p. |
| Databáze: | Business Source Ultimate |
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