Grading of Chinese Cantonese Sausage Using Hyperspectral Imaging Combined with Chemometric Methods

Fast and accurate grading of Chinese Cantonese sausage is an important concern for customers, organizations, and the industry. Hyperspectral imaging in the spectral range of 874–1734 nm, combined with chemometric methods, was applied to grade Chinese Cantonese sausage. Three grades of intact and sli...

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Detalles Bibliográficos
Autores principales: Gong, Aiping, Zhu, Susu, He, Yong, Zhang, Chu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5579875/
https://www.ncbi.nlm.nih.gov/pubmed/28757578
http://dx.doi.org/10.3390/s17081706

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5579875/
https://www.ncbi.nlm.nih.gov/pubmed/28757578
http://dx.doi.org/10.3390/s17081706

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