Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration
| Autor: | Achata, Eva M., Inguglia, Elena S., Esquerre, Carlos A., Tiwari, Brijesh K., O'Donnell, Colm P. |
|---|---|
| Zdroj: | In Journal of Food Engineering April 2019 246:134-140 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect