Work

Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis

Year: 2014

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2014.09.001

Authors: Hongbin Pu, Da-Wen Sun, Ji Ma, Jun-Hu Cheng

Institutions: South China University of Technology, University College Dublin, National University of Ireland

Language: English

Topic: Spectroscopy and Chemometric Analyses

Subfield: Analytical Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Fundamental Research Funds for the Central Universities

Award: G7691428693

OpenAlex ID: W2020426296

FWCI: 10.1

Cites: 64

Cited by: 183

Related to: 10